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

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.

How to Make It

Step 1

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.

Step 2

Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.

Step 3

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.

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