Winter Fruit Bowl Food

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

WINTER FRUIT BOWL

Steps:

• To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
• Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
• Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
• Set grapefruit sections aside (should have about 3 cups).
• Add enough water to the reserved grapefruit juice to measure 1 cup.
• In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
• Bring to boiling, stirring to dissolve sugar; reduce heat.
• Add cranberries; cook and stir for 5-8 minutes or until skins pop.
• Remove from heat; cool.
• Add grapefruit sections.
• Cover and chill.
• Just before serving, slice bananas and stir into chilled grapefruit mixture.
• Garnish with fresh mint, if desired.

WINTER FRUIT BOWL WITH ALMOND CREAM

Steps:

• Early in the day or a day head: In a 1-quart saucepan over medium heat, heat cream until tiny bubbles form around the edge of the pan.
• In a heavy 2-quart saucepan, with a wire whisk, beat the egg yolks with sugar until blended.
• Slowly stir in the cream.
• Cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon well (about 15 minutes).
• Do not boil or mixture will curdle.
• Stir in almond extract.
• Pour cream mixture into medium bowl.
• Cover and refrigerate at least 6 hours or overnight to chill well.
• About 20 minutes before serving: Drain peach slices.
• Peel oranges and cut into sections.
• Hull strawberries and cut each in half.
• Peel bananas and cut into 1/4 inch slices.
• Arrange fruit in a large bowl.
• Let each person help themself to some fruit, then spoon cream over fruit.