2 Cup (32 tbs), washed and removed from the stem (Fresh Ones)
2 Cup (32 tbs), washed
2 Cup (32 tbs), cut into chunks
2 Cup (32 tbs)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs) (Maker's Mark)
1 Cup (16 tbs) (Or As Desired)
Place 2 cups sour cream, ½ cup brown sugar, and (if desired) ¼ cup whisky. Place over low to medium heat and bring just to a boil, stirring constantly. Remove from heat and allow to cool. After the initial cooling, you may continue to cool this mixture in the refrigerator. When cool, thicken by adding desired amount of confectioner's sugar. I used 1 cup confectioner's sugar, because I had added whisky, making the sauce very thin. Just add the amount that makes the consistency what you would like for dipping fresh fruit. While you are waiting for the sauce to cool, prepare your fresh fruits. I used 1 ½ to 2 cups of chunked fresh pineapple, 1 ½ to 2 cups fresh blueberries, 1 ½ to 2 cups peeled, sliced fresh peaches, and 1 ½ to 2 cups fresh red seedless grapes. You may use different fruits; also, you may use more or less fruits than I chose. When the fruits are prepared, place them on a sectioned plate, with the individual fruits placed along the outer edge. Pour the completed sauce in the center section for dipping. If you don't have a sectioned (chip and dip) plate, you may combine all fruits together into a large bowl, and serve the fruit onto individual serving plates. You may spoon the dipping sauce alongside the fruit. Plastic cocktail toothpicks are convenient for dipping and eating fruit. This is a refreshing combination of fruit for summer, even if you choose not to provide the dipping sauce. Enjoy!!! --Betty
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Treat yourself to sumptuousness of seasonal fruits with a great dipping sauce. Betty presents a pure fruity delight drizzled with dipping sauce that makes for a great snack, dessert or treat. Watch the video recipe to learn how to make this lip-smacking fruit treat.