Pomelo pineapple marmalade
Chocolate peanut fudge
- 2 POMELOES or as much as you need for about 400 gram fruit
- 200 GRAM PINEAPPLE, cleaned and cut in small pieces
- 500 GRAM SUGAR
- 125 GRAM CHOCOLATE, chopped
- 125 GRAM MASCARPONE
- 75 GRAM PEANUT BUTTER
- 4 TBSP SUGAR
Wash the pomelo, take off the peel and cut the fruit in small pieces. Take a bit of the peel and cut in very tiny strips (about 2 tablespoons). Put the pomelo, the peel, the pineapple, the sugar and 1/2 liter of water in a pan, let it stand overnight. Bring to the boil, put the lid on and let it simmer for 2 hours. Take the lid off, and put the heat a little higher. Boil until the mixture becomes thick, but a little thinner than marmalade; it will get thicker when cooling down. Put in glass jars.
Melt the chocolate in 4 tablespoons mascarpone. Stir in the other ingredients. Put a piece of baking paper on the bottom of a square or rectangular pan, and spread the fudge on it. Put in the fridge for at least 6 hours, cut in rectangles.
See also recipes for chocolate fudge, white chocolate fudge and chocolate raisin fudge.
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