Florida Grapefruit, Blueberry and Mascarpone Danish Pastries<\/span>

1. Slice the Florida Grapefruit in half and place in a shallow pan with the sugar, water, and fennel seed.<\/p><\/div><\/div><\/div>

2. Bring the pan to a simmer until the fruit is tendered; it should take 20 minutes or so.<\/p><\/div><\/div><\/div>

3. In a mixing bowl, place the mascarpone, flour, and eggs; then, whisk together.<\/p><\/div><\/div><\/div>

4. Roll the pastry out and cut into 6 squares.<\/p><\/div><\/div><\/div>

5. When the Florida Grapefruit is cooked, softly remove from the heat and carefully lift out onto a cooling rack.<\/p><\/div><\/div><\/div>

6. Using a square pastry cutter, make an indentation in the centre of each square but don’t cut through; this will help the pastry rise up around the filling while baking.<\/p><\/div><\/div><\/div>

7. Transfer the pastry squares onto a lined baking tray, making sure there is a little bit of space between each square.<\/p><\/div><\/div><\/div>

8. Place approximately 50g of the mascarpone mixture in the centre of each pastry square; then, add a few blueberries.<\/p><\/div><\/div><\/div>

9. Lift the cooked slices of Florida Grapefruit onto the centre of the pastries and brush with the remaining beaten egg.<\/p><\/div><\/div><\/div>

10. Bake in a pre-heated oven at 170c for 20-25 minutes or until golden.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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