Prepare the fruits. Peel, de-seed and chop each piece into bite sized chunks. Divide between 4 squares of foil, cover with the sugar. Cut the vanilla pod in half lengthways and cut each length in half. Place a piece of vanilla in the fruits. Put onto the barbeque after you have cooked the meat and leave for at least 20 minutes. To serve, open the parcels, squeeze over the limes and drizzle with a sauce. Dark chocolate sauce:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy. Add the brandy and mix well. Milk chocolate sauce: Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy. White chocolate:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat, add the vanilla extract and keep beating until smooth and glossy.
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4|
|Calories from Fat: 845 (65%)|
|Amt Per Serving||% DV|
|Total Fat 93.9g||125 %|
|Saturated Fat 58.2g||291 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 211.9mg||65 %|
|Sodium 174.2mg||6 %|
|Potassium 633.6mg||17 %|
|Total Carbohydrate 101.9g||30 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 98g|
|Protein 13.4g||19 %|
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Calories per serving: 1293
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