GUAVA-GLAZED PORK BELLY WITH A PASSION FRUIT SUMMER SALAD

This recipe is a great way to use overripe (*read forgotten) fruit.

Fruit Syrup

700g fruit (this can be your preference, go more berry-based, or use plums for extra tartness or peach & apricot)
440ml of your favourite fruited sour beer
Reduce on a low flame until it becomes a thick syrup, and set aside to cool.

Ice Cream

500ml whipping cream 1 tin condensed milk
3 eggs, separated
1 tbsp. icing sugar

1 tsp vanilla essence/extract

Method

1. Set up 3 bowls.
2. In the first bowl, whisk the egg whites until they form stiff peaks.
3. In the second bowl, whisk cream and icing sugar until they form soft peaks. 4. In bowl three, whisk condensed milk, vanilla essence and egg yolks until creamy.
5. Gently fold the three bowls together, as well as the fruit syrup but be careful not to mix too aggressively so that it stays fluffy. 6. Pour into a suitable container, pop on the lid, and freeze.