|This recipe is liked by 0 person(s).|
Nb persons: 8
Source: Dotty Corcoran
|1 cup||heavy cream|
|2 Tbsp.||lemon juice|
|2 cups||frozen sour cherries, drained (do NOT substitute)|
|1 20-oz can||pineapple tidbits or crushed pineapple packed in juice, drained|
|2 14.5-oz cans||mandarin oranges packed in juice, drained|
|3 cups||large marshmallows, quartered (do NOT substitute)*|
|1 cup||sliced almonds, chopped coarsely (do NOT substitute)|
Combine the egg and sugar in a medium heatproof bowl. Set the bowl over a saucepan containing an inch of summering water and whisk until the sugar begins to dissolve, about 1 minute. Whisk in ¼ cup of the heavy cream and the lemon juice and cook, whisking constantly, until the mixture begins to thicken slightly, about 5 minutes. Let cool completely, at least 30 minutes.
Meanwhile, with an electric mixer on high speed, beat the remaining ¾ cup heavy cream in a large bowl to soft peaks. Gently fold into the cooked egg mixture.
Toss the cherries, pineapple, oranges, marshmallows and almonds together in a large bowl. Pour the egg and cream mixture over the fruit and toss gently until combined. Refrigerate until ready to serve, at least 24 hours and up to 2 days in advance. Serve
* Spray chef?s knife with cooking spray to cut marshmallows without clinging to knife or each other.
Recipe uploaded with Shop'NCook recipe organizer software.