|Prepared fruit||4 Cup (64 tbs)|
|Cream||1 Cup (16 tbs)|
|Brown sugar||4 Tablespoon|
|Spun caramel||1 Tablespoon|
|Sugar||1/2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Use any fruit in season tor this dessert; seedless grapes, peeled and seeded; cherries, pitted; apricots, pitted and quartered; strawberries, hulled; kiwifruit, peeled and sliced.
Place fruit in 4 individual ovenproof serving dishes and pour 1/4 cup cream into each.
Just before serving, sprinkle 1 tablespoon brown sugar and a little cinnamon over each and place under the broiler until the sugar melts and browns.
Garnish with spun caramel.
To make spun caramel, heat sugar in a saucepan.
Brush edges of pan with water using a pastry brush to dissolve crystals.
Stir until sugar is dissolved.
When caramel is boiling do not stir.
Heat gently until a golden brown.
It should be tackv when two spoons are touched together.
Remove from the heat and spin caramel using spoons.
Cut strands with scissors and arrange on top of fruit.
Serving size Complete recipe
Calories 1755Calories from Fat 101
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 8 g40%
Trans Fat 0 g
Sodium 462 mg19.25%
Total Carbohydrates 409 g136.3%
Dietary Fiber 7 g28%
Sugars 294 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet