Ingredients

Servings 4

• 1 melon
• 2 Golden Delicious apples
• 6 plums
• 1 peach
• 12 cherries
• 1 pear
• ⅝ lb sugar
• 2 tablespoons Cointreau liqueur
• dark chocolate

Preparation

12 minutes preparation + 4 minutes cooking

Peel the fruit; clean and stone it; then dice. Collect in a soup plate; sprinkle with sugar (two spoonfuls) and splash with liqueur. Put the plate into the fridge and leave everything to steep for at least an hour.

After this time, divide out the fruit salad in four dessert bowls (previously chilled in the fridge) and sprinkle over the fruit a rain of grated chocolate. Put the remaining sugar into a small pot. Add two spoonfuls of water and put on the heat. Wait until the sugar melts, and then, stirring carefully, continue to heat until it takes on an amber color.

At this point, making sure it does not become too dark or, on the contrary, that it hardens, leaving the pot over very low heat, remove the caramel in spoonfuls without delay and drip it straight away over the portions of fruit salad in threads, crisscrossing the golden threads in a sketchy grid. Serve immediately (or put back into the fridge).