This is not your average fruit cup. It’s a truly fabulous finale.
Bring the sugar, cinnamon sticks, and water to a boil in a small saucepan over medium heat, stirring occasionally. It will become a cloudy liquid. As soon as the liquid turns clear, turn off the heat and add the brandy. Mix and allow to cool.
For the crunch, preheat oven to 350°F (180°C). Toss all the crunch ingredients together. Place on a Gefen Parchment-lined baking sheet and bake for 10–15 minutes. Remove from oven and allow to cool.
Prepare fresh fruit cups with fruits of your choice, either layered or mixed together.
Spoon 2–3 tablespoons brandy sauce over the fruit.
Top with the crunch.
Notes:
The brandy sauce can be prepared up to a week in advance and stored in the refrigerator.
Notes:
The crunch can also be prepared in advance and stored in a resealable plastic bag in the freezer.
Notes:
Yields enough to top approximately 24 portions. Use as much as you need and save the extras for another time.
Description:
Photography: Daniel Lailah
Food Styling: Amit Farber
Easy
Easy
Easy
Medium
Easy
Easy
Medium
Easy
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