A bright and merry dessert displaying all the colors of autumn, Fresh fruits in season roasted in rosemary honey and served on top of a crispy pastry shell give the best that nature has to offer prepared using sophisticated yet simple French culinary techniques. In this recipe, Chef Franck Salein combines a beautiful array of fruits including pineapple, pears, apples, papaya, kiwi, strawberries, and clementines. Besides being in season, these fruits were chosen for their diverse colors, flavors, and textures to create an interesting, harmonious, and very attractive plate.
As if the various flavors of these fruits together all in one dish are not enough, Chef Salein roasts the fruits in raw honey flavored with fresh rosemary.For an intensely flavored and deeply aromatic honey, steep the fresh rosemary for a few hours before the time you plan to serve this elegant dessert.
In addition to the fragrant aroma of rosemary and the soothing sweetness of raw honey, the flavor of this fruity dish is further enhanced with some orange juice that is added to the fruits while they are cooking. Fresh orange juice is also added to the leftover juices of the cooked fruits to make the sauce that will accompany this dish. Make the freshly squeezed orange juice in advance so that it is all prepared when you are ready to make this treat.
You can also make this dish using other fruits depending on the season. Just make sure that you have a good balance of citrus and soft fleshy kinds. The tanginess and sweetness should not overwhelm each other for a sensational effect in the palate. Even if the fruits are not as sweet or ripe as you like them to be, the honey and the heat will soften the fruits and make them taste divine.