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Mosaic Of Macaroon Stuffed Fruits

Dessert.Master's picture
Ingredients
  Almond macaroons 1 Cup (16 tbs), crumbled (6 Medium)
  Unsalted butter 5 Tablespoon (Room Temperature)
  Skinned hazelnuts 1⁄4 Cup (4 tbs), toasted
  Amaretto/1/4 teaspoon almond extract 2 Teaspoon
  Sugar 2 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Fresh mint leaves 2 Cup (32 tbs)
  Ripe purple plums 2 , halved and pitted
  Ripe apricot 1 , halved and pitted
  Ripe fig 1 , halved
  Ripe peach 1 Small, halved and pitted
  Ripe nectarine 1 Small, halved and pitted
  Fresh lemon juice 1 Tablespoon
  Sweet cherries with stems 10
  Creme fraiche 2 Cup (32 tbs)
Directions

Combine macaroons, butter, hazelnuts, liqueur or extract, sugar and peel in processor or blender and mix using on/off turns until well blended.
Spoon into pastry bag fitted with large star tip.
Pipe 12 rosettes onto plate.
Cover and refrigerate

Recipe Summary

Cuisine: 
French
Method: 
Blending

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