Prep 15 mins
Cook 0 mins
This is a simple and impressive fruit dessert. It's one of my favorite Faye Levy recipes
- 5 cups sliced mixed fruit or 5 cups diced mixed fruit, such as peaches,nectarines,apricots and pitted cherries
- 4 -6 tablespoons sugar (for the fruit)
- 1 teaspoon sugar (for the cream)
- 1⁄4 cup fresh orange juice
- 1⁄4 cup Curacao or 1⁄4 cup orange liqueur
- 1⁄2 cup whipping cream, well chilled
- 1⁄2 teaspoon pure vanilla extract
- Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur.
- Toss lightly.
- Cover and refrigerate for 20 minutes.
- Meanwhile, chill a medium bowl and beaters for whipping the cream.
- If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
- Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens.
- Add the vanilla.
- For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt.
- For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
- To serve, spoon the fruit into wine glasses or dessert dishes.
- Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit.
- Serve immediately.
A lovely, simple recipe that tastes delicious. Actually, I've been making this for years, just using Amaretto instead of the orange liqueur. Delicious that way too. (Brandy also)