Recipe courtesy of David Pantone
Yield:
4 servings

Ingredients

  • 2 cups Florida Crystals Organic Sugar
  • 1/2 cup water
  • 3/4 cup heavy cream, warm
  • 1/2 cup butter
  • 3 tablespoons candied ginger root, finely chopped
  • 2 cups roughly chopped macadamia nuts
  • 4 sheets spring roll wrappers
  • Water to seal
Brown Sugar Ice Cream:
  • 1 cup milk
  • 2 cups heavy cream
  • 1/2 vanilla bean split
  • 4 egg yolks
  • 3/4 cup light brown sugar
  • 1/4 cup dark corn syrup
Pickled Carambola:
  • 2 cups cider vinegar
  • 4 cups Florida Crystals Organic Sugar
  • 2 tablespoons pickled ginger, sliced thin
  • 1/4 teaspoon black peppercorns
  • 3 star anise
  • 1/2 teaspoon vanilla extract
  • Pinch saffron
  • 8 carambola (star fruit) sliced thin

Directions

To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.

To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.

To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.

To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.

To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Macadamia Nut Brittle

Recipe courtesy of Mary Bergin

Macadamia Nut Crust

Recipe courtesy of Alton Brown

Chocolate Macadamia Nuts

Recipe courtesy of Jacques Torres

Kale and Macadamia Nut Salad

Macadamia Nut Crusted Mahi Mahi

Recipe courtesy of Alton Brown

Lobster with Macadamia Nut Butter

Recipe courtesy of William Queja

Macadamia Nut and Yogurt Crusted Salmon

Thai Shrimp Spring Rolls

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here