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Recipe by Rivky Kleiman

Fruit Cup with Brandy Sauce

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Fruit Cup with Brandy Sauce
Parve Parve
Medium Medium
24 Servings
Allergens

Contains

- Tree nuts
25 Minutes
Diets
- Vegan - Salt Free - Gluten Free - Low Fat - Vegetarian - Pescatarian

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

Ingredients

Fruits

  • fruits of your choice, cut into cubes or balls

Brandy Sauce

  • 2–3 tablespoons brandy

Crunch

  • 1/4 cup oil

  • 3 tablespoons sugar

  • 2/3 cup brown sugar

  • 1/4 cup 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)

Directions

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.

Notes:

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.

Notes:

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.

Notes:

  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

Recipe tags

color crumbs crunchy dairy free egg-free desserts freezer-friendly fresh fruit gluten-free desserts light non-dairy desserts nutty pareve parve Succos Succot Sukkos toppings wine sauce
Fruit Cup with Brandy Sauce

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