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Title: Greek Honey Cream with Fruits & Nuts
Categories: Dessert Greek
Yield: 8 Servings
| 1/4 | c | Coarsely chopped walnuts |
| 1/4 | c | Coarsely chopped almonds* |
| 1/4 | c | Coarsely chopped cashews |
| 1/4 | c | Coarsely chopped pistachios |
| 1 | c | Honey |
| 1 | c | Chilled whipping cream |
| Mixed fresh fruit* |
*Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples.
Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely.
Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.)
Place dollop of honey cream on each plate. Surround with fruit and serve.
Source: Bon Appetit magazine, February 1990.
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