Maybe, rather than a dessert, think of this more as something to be enjoyed mid-afternoon or even with some barbecued chicken.
For the dressing, put the shrimp paste, chillies, tamarind pulp, lime juice and 120ml water into a mini food processor and whiz together until it is as smooth as possible.
Scrape the mixture into a small saucepan and add the sugar and another 100ml water.
Bring to the boil and simmer gently for 10 minutes until the sauce thickly coats the back of a wooden spoon. Pass through a sieve into a bowl and leave to cool. Don’t refrigerate as it will get too thick.
For the toppings, lightly toast the sesame seeds in a dry frying pan until lightly golden. Tip into a bowl and leave to cool. Coarsely chop the peanuts.
For the salad, cut the pineapple into 2cmpieces. Cut the cucumber in half lengthways and then across into 1cm-thick slices. Peel the mango and cut into similarly sized pieces.
Peel the nashi pears or apples, core and cut into thin wedges.
Arrange the fruit on 4 plates and drizzle over the sauce. Sprinkle with the peanuts and sesame seeds and serve.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 39m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 58m ago