Julee Rosso, Sheila Lukins

Fruit Palette

Preparation info
  • 2¾ cups sauce,

    6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

An elegant way to serve seasonal fruit. Select a variety of colors and shapes, such as a mixture of plums, grapes, bananas, strawberries, blueberries, tangerines, and raspberries.

Ingredients

  • 1½ cups fresh or frozen (thawed) strawberries, hulled
  • 1 cup fresh or frozen (thawed) whole raspberries

Method

  1. Combine the berries, confectioners’ sugar, lemon juice, Grand Marnier, and cinnamon in a mixing bowl and beat with an electric mixer on low speed until smooth.
  2. Divide the sauce among six rimmed dessert plates, and arrange the sliced fruits on top. Garnish with mint leaves, and serve.