RECIPE

Fruit Salad with Elderflower and Vanilla Syrup

Name: Fruit Salad with Elderflower and Vanilla Syrup
Cook time: 1 h
Yield: 4-6

Recipe Created For

2 L Petal Cocotte

Main Course

Fruits

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

6 to 7 cups of fresh fruit, as desired
(strawberries, pineapple, blackberries, dragon fruit, kiwi, orange, etc.)
Fresh mint leaves, for decoration
Edible flowers, for decoration

For the syrup

2 cups water
2 cups sugar
Seeds and shell of a vanilla pod
½ cup elderflower liquor
Zest of one orange
Zest of one lemon
1 tbsp. fresh mint, chopped

EQUIPMENT

2 L Petal Cocotte

INGREDIENTS

6 to 7 cups of fresh fruit, as desired
(strawberries, pineapple, blackberries, dragon fruit, kiwi, orange, etc.)
Fresh mint leaves, for decoration
Edible flowers, for decoration

For the syrup

2 cups water
2 cups sugar
Seeds and shell of a vanilla pod
½ cup elderflower liquor
Zest of one orange
Zest of one lemon
1 tbsp. fresh mint, chopped

EQUIPMENT

2 L Petal Cocotte

In the Petal Cocotte, combine all ingredients for the syrup, then bring to the boil over low heat. Remove from heat. Allow to cool completely at room temperature. To avoid thermal shock, do not place Dutch Oven in the refrigerator until it has returned to room temperature. When the syrup is cool, stir in the mint.

Peel and chop the fruit into small pieces, then add to the syrup in the 2 L Petal Cocotte, stir well, then let stand for a minimum of 15 minutes in the refrigerator before serving. Garnish with a few fresh mint leaves and flower petals if desired.