Summertime Fruit Salad with Cream

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.

Yield:

8 servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)

Recipe from

Nutritional Information

Calories 163
Caloriesfromfat 29 %
Fat 5.3 g
Satfat 2.4 g
Monofat 2 g
Polyfat 0.6 g
Protein 1.8 g
Carbohydrate 24.6 g
Fiber 3.1 g
Cholesterol 14 mg
Iron 0.5 mg
Sodium 5 mg
Calcium 27 mg

Ingredients

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

Preparation

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.

Note:

Jennifer Martinkus,

July 2006