The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.
1/3 cup water
5 tablespoons sugar
1/4 cup Chambord (raspberry-flavored liqueur)
2 tablespoons fresh lemon juice
2 cups diced nectarines
1 cup pitted and halved sweet cherries
1 cup sliced strawberries
1 cup fresh raspberries
1 cup fresh blueberries
1/3 cup whipping cream
2 teaspoons sugar
1 teaspoon Chambord (raspberry-flavored liqueur)
3 tablespoons slivered almonds, toasted
How to Make It
Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.
Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.
Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.
This salad had a lot of wonderful ingredients in it. I was expecting to be able to taste the Chambord, however a little more, partly because I'd invested in a bottle at about $20. It was quite a little chore to cut the cherries in half, but otherwise, it was pretty easy. I think next time, if I make it again, I'd leave out the water and just use straight Chambord in the syrup. Maybe, if the fruit marinated in the syrup for a few hours, too, the flavor of the Chambord would be more evident. A nice combination of flavors, though.
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