Dulche De Leche with Sauteed Pineapple and Honeydew, Tangy Yogurt, and Almond Wafers - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

Dulche De Leche with Sauteed Pineapple and Honeydew, Tangy Yogurt, and Almond Wafers

  • 1 can sweetened condensed milk*
  • caramel
  • 16 pieces of 1 inch cubed pineapple and honeydew
  • 2 tablespoons butter
  • 1 tablespoons sugar
  • 4 tablespoons greek yogurt 
  • 12 almond thins, store bought or homemade

In a heavy bottomed sauce pot, put in can of milk and cover with water. Cook for 3-4 hours on low boil. Let come down to room tempature and open. Combine caramel and add water or cream until desired thickness.

*Make sure to keep checking water level, if too much water evaporates, can could explode. 

Melt butter on medium low heat and add fruit. Cook for 5 minutes and add sugar. Turn up to medium and cook until caramelized. About 3 minutes

To serve Divide yogurt between plates, add fruit, and drizzle with dulche de leche. Garnish with almond thins and serve.

Serves 4

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