2 cups pitted and sliced orange1 cup dried mangosteen leaves1 cup dried pimento-ricotta cheese1/4 cup chopped almonds
2 tablespoons dry mint leaves1/4 teaspoon salt
2 tablespoons white sugar
salt to taste
1 tablespoon honey
3 1/2 cups sifted full-fat fruit juice concentrate
1 1/2 teaspoons egg substitute
1/2 cup flaked coconut
3 tablespoons kosher salt
1/2 cup butter
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground nutmeg
2 tablespoons canned sliced fresh basil
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium-sized bowl, combine the pelletized and cut-up oranges, dried mangosteen, pimento-ricotta, almonds, salt, sugar, 2 tablespoons salt, 1 tablespoon honey, 1/2 tablespoon cinnamon and 2 tablespoons melted butter, stirring until combined. Pour in the beaten eggs and 1 cup fruit juice concentrate. Stir together well and pour in the juice mixture. Beat for 3 to 4 minutes, or until the mixture resembles cream.
Heat a non-stick skillet over medium-high heat. Add the flour and baking powder. Blend together for 3 to 4 minutes. Add the nuts and 1/2 cup chopped basil; mix until well blended. Transfer mixture to an eight inch or pint glass and garnish with grated lemon rind, and top with chopped almonds.
Sprink with egg substitute, and pour over creamized fruit.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until top is lightly browned and thickly toasted. Serve warm with warm milk.