Fruit Salad with Cold Vanilla Cream

The season for pears in Denmark starts the first of September  and peaks in November. Like other fruits and vegetables, they thrive especially well in the Danish cold climate with long days and short nights giving them a high concentration of both sour and sweetness. Pears are good in cakes, pies, desserts and are also used in the salt kitchen together with venison and other dark meats, in salads and are used often together with cheese. They can also be enjoyed just alone as a low-calorie snack.

Here is an easy and quick dessert that everybody loves. No cooking involved and you can use just about any kind of fruit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fruit Salad with Raw Vanilla Cream

Serves 6

1 tart green apple, quartered, cored and cut into ½ inches pieces

2 ripe plums, peaches or nectarines, halved, stoned and cut into  ½ inch pieces

1 pear, cored and cut into ½ inch pieces

3-4 oz. blueberries, picked over and stemmed, or seedless grapes

3 tbsp. lemon juice

Cream:

2 egg yolks (you can use pasteurized egg yolks)

1-2 tbsp. sugar

1 vanilla extract

1 cup/8 oz. heavy cream, whipped

To make fruit salad, place apple, plums, pear and blueberries in a large bowl. Pour lemon juice over fruit and toss, then refrigerate.

To make cream, whisk egg yolks, sugar and vanilla extract together. Fold whipped cream into egg mixture just before serving.

To serve, serve salad and cream separately so each person can take as much or as little as they wish.

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