Steamed fruit with lemongrass and ginger syrup

Warm tropical fruits, bathed in lemon and ginger syrup adds a sun-kissed flavour to Frank Bordoni's light and refreshing dessert
By Frank Bordoni
Steamed fruit with lemongrass and ginger syrup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 stalks lemongrass
  • 1 piece ginger, (3cm)peeled
  • 200 g caster sugar
  • 1 limes
  • 250 ml water

For the fruit

  • 0.5 pineapples, peeled, cored and cut into thick slices
  • 2 peaches or nectarines
  • 1 mango, peeled, cut into chunks
  • 1 apples
  • 1 sharon fruit, trimmed, cut into quarters
  • 6 lychees, peeled, stones removed
  • 4 sprigs mint, for decoration


1. To make the syrup, put the lemongrass, ginger, sugar, lemon juice and water into a saucepan. Dissolve the sugar over a gentle heat and bring the syrup to a boil.

2. Simmer for 20 minutes before taking the pan off the heat. Cool and then strain the syrup, discarding the ginger and lemongrass.

3. Tip all the fruit into a heatproof plastic bag, and pour over enough of the cooled syrup to cover. Tie or seal the bag, and place in a hot steamer. Cook for 5-8 minutes, or until the fruit begins to soften but still keeps its shape.

4. Carefully open the bag and tip the contents into a heatproof bowl. Garnish with sprigs of mint and serve warm.

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