|1 cup||Heavy whipping cream|
|½ cup||Sweet vermouth|
|1 dash||Ground nutmeg|
|8 cups||Mixed fruit -- * see note|
* Use a variety of fruits. Some suggestions: melon balls, grapes (both red and green), strawberries, sliced fresh peaches or nectarines, bananas, raspberries.
Place the fruit in a large bowl; pour sweet vermouth over. Fold carefully to cover all fruit with the vermouth. Let marinate, tightly covered, in refrigerator for 2-4 hours. Just before serving, whip heavy sweet cream until soft peaks form. Do not overbeat. Fold gently into fruit. Spoon into decorative sherbet or dessert glasses.
Sprinkle very lightly with freshly ground nutmeg. Sprinkle with toasted coconut if you like.
Recipe By : Jo Anne Merrill
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