Fruit Cup with Brandy Sauce

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.

For the crunch, preheat oven to 350°F (180°C). Toss all the crunch ingredients together. Place on a Gefen Easy Baking 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.

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.

Note:

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

Photography: Daniel Lailah
Food Styling: Amit Farber

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