Winter Fruit Bowl With Almond Cream

"This recipe is from the 70s...probably from BHG or LHJ. I love this recipe because it calls for real heavy cream and not cool whip. This is a great holiday salad. I prefer to serve everything mixed together."
 
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Ready In:
50mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Early in the day or a day head: In a 1-quart saucepan over medium heat, heat cream until tiny bubbles form around the edge of the pan.
  • In a heavy 2-quart saucepan, with a wire whisk, beat the egg yolks with sugar until blended.
  • Slowly stir in the cream.
  • Cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon well (about 15 minutes).
  • Do not boil or mixture will curdle.
  • Stir in almond extract.
  • Pour cream mixture into medium bowl.
  • Cover and refrigerate at least 6 hours or overnight to chill well.
  • About 20 minutes before serving: Drain peach slices.
  • Peel oranges and cut into sections.
  • Hull strawberries and cut each in half.
  • Peel bananas and cut into 1/4 inch slices.
  • Arrange fruit in a large bowl.
  • Let each person help themself to some fruit, then spoon cream over fruit.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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