Winter Fruit Bowl With Almond Cream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. Ingredients:
3 cups heavy whipping cream |
6 egg yolks |
1/3 cup sugar |
1/4 teaspoon almond extract |
29 ounces cling peach slices |
6 large oranges |
1 pint strawberry |
4 medium bananas |
Directions:
1. 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.
2. In a heavy 2-quart saucepan, with a wire whisk, beat the egg yolks with sugar until blended.
3. Slowly stir in the cream.
4. Cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon well (about 15 minutes).
5. Do not boil or mixture will curdle.
6. Stir in almond extract.
7. Pour cream mixture into medium bowl.
8. Cover and refrigerate at least 6 hours or overnight to chill well.
9. About 20 minutes before serving: Drain peach slices.
10. Peel oranges and cut into sections.
11. Hull strawberries and cut each in half.
12. Peel bananas and cut into 1/4 inch slices.
13. Arrange fruit in a large bowl.
14. Let each person help themself to some fruit, then spoon cream over fruit.
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