posted by Meryl 05-25-103 7:30 AM
Fruit Romanoff
5 cups sliced mixed fruit or mixed fruit, such as peaches, nectarines, apricots and pitted cherries, or strawberries
4-6 tablespoons sugar (for the fruit)
1 teaspoon sugar (for the cream)
1/4 cup fresh orange juice
1/4 cup Curacao or orange liqueur
1/2 cup whipping cream, well chilled
1/2 teaspoon pure vanilla extract
Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur. Toss lightly. Cover and refrigerate for 20 minutes.
Meanwhile, chill a medium bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens. Add the vanilla.
For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
To serve, spoon the fruit into wine glasses or dessert dishes. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit. Serve immediately.
By Faye Levy posted at Recipezaar