Fruit Skewers with Warm Cocoa Sauce and Crushed Biscuits
Fresh fruit and amarena cherries threaded onto skewers, ready to dip in warm cocoa sauce and then in crushed biscuits.
A recipe from the ITALAZA kitchen
Preparation 12 min · Cooking 5 min (not counting bringing the water to the boil)
A little longer than planned: 17 min.
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In the kitchen 7 steps
- Wash and hull the strawberries (240 g). Peel the pear (2 pieces), cut it into cubes and drizzle with the lemon juice (1 piece).
- Peel the orange (2 pieces) down to the flesh and separate the segments.
- Thread the fruit onto wooden skewers, alternating with the drained amarena cherries (60 g).
- In a small saucepan, combine the cocoa (30 g) and sugar (80 g), then whisk in the water (160 ml).
- Bring to a simmer and cook for 2 minutes over low heat, stirring until the sauce coats the spoon. Remove from the heat, add the butter (20 g) and whisk until glossy.
- Finely crush the biscuits (80 g) and pour them into a shallow dish.
- Serve the skewers with the warm sauce in small bowls and the crushed biscuits: dip the fruit in the sauce, then in the biscuits.
Tip: If the sauce thickens as it cools, return it to the heat for a few seconds with a spoonful of water.
Probably contains: gluten, eggs, soya, milk · check the labels
Product labels: Amarena Fabbri – Amarena Cherries in Syrup, Cacao Amaro Perugina – Bitter Cocoa Powder, Divella Chocolate Chip Biscuits – Grottoli