Fruit with cassis-spiked lemon curd sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Purchased lemon curd |
| 2 | tablespoons | Creme de cassis; (black |
| ; currant-flavored | ||
| ; liqueur) | ||
| ½ | cup | Plain yogurt; creme fraîche |
| ; or sour cream (not | ||
| ; low-fat or nonfat) | ||
| 3 | Oranges; peel and white pith | |
| ; removed, fruit | ||
| ; sliced, slices | ||
| ; quartered | ||
| 1 | Basket strawberries; hulled, halved | |
| ; (1-pint) | ||
| Fresh mint sprigs | ||
Directions
Whisk lemon curd and creme de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses.
Spoon lemon curd sauce over. Garnish with mint sprigs and serve.
Serves 4.
Bon Appetit January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.