Almond-snow fruit boats *

10 servings

Ingredients

QuantityIngredient
4Apple; unpeeled, thin sliced
3Banana; peeled, thin sliced
3Pear; unpeeled, thin sliced
2Pineapple; fresh (with tops)
2Strawberry; halved, -tops
poundsGrape; halved, seeded
1pintKumquat
cupWhipping cream
cupPowdered sugar; sifted
4teaspoonsVanilla
¼teaspoonAlmond extract
2quartsIce; finely crushed
¾cupAlmonds; toasted & slivered
¾cupFresh orange juice
¼cupKirsch

Directions

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.