This gourmet fruit salad is made special with flaked almonds and exotic fruits topped with a creamy yogurt, marsala and biscuit crumb mixture.
2 tablespoons flaked almonds
2 ripe peaches
1 tablespoon lemon juice
250 g blackberries
1 can (560 g) lychees, drained
1⁄2 cup (125 ml) freshly squeezed orange juice
3 tablespoons dry marsala or sherry
pinch of ground nutmeg
2 teaspoons icing sugar
50 g small amaretti biscuits
1 cup (250 g) yoghurt
2 teaspoons vanilla sugar
mint or lemon balm leaves, for garnish
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Directions Preparation:20min › Ready in:20min
Dry roast flaked almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate.
Halve peaches and cut into slices. Place in a bowl; drizzle with lemon juice to prevent discolouration. Add blackberries and lychees. Combine orange juice, marsala, ground nutmeg and icing sugar in a bowl. Drizzle mixture over fruit. Place mixture in serving bowls.
Place amaretti biscuits in a freezer bag. Seal, place on a flat surface and crush with a rolling pin to make fine crumbs. Combine yogurt, vanilla sugar and amaretti crumbs. Spoon over fruit. Add flaked almonds and mint leaves.
To make vanilla sugar, push a dried vanilla bean into a jar of sugar. After about two weeks, take it out. The vanilla flavour and aroma will have permeated the sugar.