fruit salads

1. Prepare the lemon custard. In a small bowl mix the gelatin, water, and 3 Tbsp. of the lemon juice. Let sit for about 2 minutes.

2. In a medium saucepan, whisk the eggs and sugar to blend. Whisk in the milk, the remaining 4 Tbsp. lemon juice, and lemon zest and place over medium heat. Whisk until the mixture thickens slightly and just comes to a boil. (Don't worry if it boils. Reduce the heat and keep whisking.)

3. Remove from the heat and whisk the gelatin mixture into the custard making sure it fully dissolves. Pour into 4 (1/2 cup) ramekins or custard cups. Place a piece of waxed paper on top of each ramekin and place in the refrigerator for 2 hours or until fully chilled. (Custard may be made up to a day in advance. Once chilled, store covered.)

4. Prepare the grilled fruit salad. Heat the grill to medium. Place a grill basket or grill rack on the grill and let it get hot, about 2 to 3 minutes. Place the fruit pieces on a large plate or platter, keeping the bananas separate, and lightly brush the top of each piece with maple syrup. Place the bananas on the hot grill, maple side up, and grill for 1 minute per side, brushing lightly with more syrup when you flip them. Next grill the pineapple, peaches, and plums for 2 to 3 minutes per side, or until very lightly golden brown and slightly softened; brush with more syrup when you flip. Transfer all the fruit to a bowl and chill.

5. To serve, place a spoonful of the fruit salad on top of each custard cup (serving the rest in a bowl on the side). You can also run a flat kitchen knife around the sides of custard cup and unmold onto individual dessert plates. Or place some fruit in a drinking glass or parfait dish. Top with custard, more fruit, and additional custard. Garnish with raspberries and mint sprigs, if desired. Serve chilled.

Source: fresh magazine May, June 2010