almond-snow fruit boats *

Categories
Dessert
Fruit
Ice cream
Yield
10 servings
MeasureIngredient
Apple; unpeeled, thin sliced
Banana; peeled, thin sliced
Pear; unpeeled, thin sliced
Pineapple; fresh (with tops)
Strawberry; halved, -tops
1½ pounds Grape; halved, seeded
1 pint Kumquat
1½ cup Whipping cream
1½ cup Powdered sugar; sifted
4 teaspoons Vanilla
¼ teaspoon Almond extract
2 quarts Ice; finely crushed
¾ cup Almonds; toasted & slivered
¾ cup Fresh orange juice
¼ cup Kirsch

PATTI - VDRJ67A

Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving ½" shell (reserve shells and all juice). Discard core. Cut pineapple into ¼" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours.

For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately.

*Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples.

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