| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Fruits |
Greek |
Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Coarsely chopped walnuts |
| 1/4 |
c |
Coarsely chopped almonds* |
| 1/4 |
c |
Coarsely chopped cashews |
| 1/4 |
c |
Coarsely chopped pistachios |
| 1 |
c |
Honey |
| 1 |
c |
Chilled whipping cream |
|
|
Mixed fresh fruit* |
INSTRUCTIONS
Note: Almonds should be blanched. * Suggested fruits: berries, sliced
pears and apples. Preheat oven to 325 F. Place all nuts in baking
pan. Bake until lightly toasted, stirring occasionally, about 15
minutes. Cool completely. Using electric mixer, beat honey in large
bowl until thick and pale, about 2 minutes. Whip cream in another
large bowl until stiff peaks form. Fold nuts into cream. Gently fold
cream into honey, leaving a few steaks of cream. Cover and
refrigerate until well chilled and slightly set, about 2 hours. (Can
be prepared 1 day ahead.) Place dollop of honey cream on each plate.
Surround with fruit and serve. Source: Bon Appetit magazine, February
1990. Typed for you by Karen Mintzias From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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