Fruit Cup with Brandy Sauce

 

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• Cooking and Prep: 25 m
• Serves: 24
• Contains:

This is not your average fruit cup. It’s a truly fabulous finale.

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Ingredients (13)

Fruits

• fruits of your choice, cut into cubes or balls

Brandy Sauce

• 1 and 1/2 cups sugar

• 2 Gefen Cinnamon Sticks

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  Gefen Cinnamon Sticks

• 3/4 cup water

• 2–3 tablespoons brandy

Crunch

• 1/4 cup oil

• 3 tablespoons sugar

• 2/3 cup brown sugar

• 1/4 cup Gefen Almond Flour

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  Gefen Almond Flour

• 1/2 cup chopped pecans or walnuts

• 1/2 cup ground nuts

• 1/4 cup coconut flakes (optional)

• 1 teaspoon Gefen Cinnamon (optional)

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  Gefen Ground Cinnamon

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Start Cooking

Prepare the Brandy Sauce

1. 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.

Note:

The brandy sauce can be prepared up to a week in advance and stored in the refrigerator.

 

Prepare the Crunch

1. 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.

Note:

The crunch can also be prepared in advance and stored in a resealable plastic bag in the freezer.

Assembly

1. Prepare fresh fruit cups with fruits of your choice, either layered or mixed together.

2. Spoon 2–3 tablespoons brandy sauce over the fruit.

3. Top with the crunch.

Note:

 

Yields enough to top approximately 24 portions. Use as much as you need and save the extras for another time. 

Credits

Photography: Daniel Lailah
Food Styling: Amit Farber