Emilie's Pastries
 
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Fruit Salad: 2 cups (480 ml) water

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar

1 vanilla bean

1 tablespoon Limoncello, Kirsch, or brandy, or to taste (optional)

1 tablespoon fresh lemon juice

8 cups of various types of fresh fruit (dried fruit can also be used)

Fresh Mint, chopped (optional)



Fruit Salad: Place the water, sugar, and vanilla bean in a small saucepan and bring to a boil, stirring occasionally. Let boil two minutes then remove from heat. Let cool to room temperature, then remove the vanilla bean (set it aside) and add the Limoncello and fresh lemon juice to the cooled syrup.

Add about 8 cups of various types of fresh fruit. Cover and refrigerate if not serving immediately. If using soft berries (like strawberries and raspberries) and/or bananas, do not add to the sugar syrup until shortly before serving. Serve the salad cold or at room temperature. Nice accompaniments are softly whipped cream or vanilla ice cream.

Makes 8 - 1 cup servings.

Note: Do not throw away the used vanilla bean. Rinse it off, let it completely dry, and then place the vanilla bean in a canister of granulated white sugar. After a week or two you will have vanilla scented sugar.


Read more: http://www.joyofbaking.com/FruitSalad.html#ixzz1MGM35kRn

 


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