Fruit Salad with Cinnamon Cream and Puff
Puff pastry crackers (see recipe)
1 kiwi, peeled and thinly sliced
1 papaya, peeled, seeded and thinly sliced
1 small cantaloupe, peeled, seeded and thinly sliced
1 pint large fresh strawberries, hulled and thinly sliced
1 small honeydew melon, peeled, seeded and thinly sliced
2 large navel oranges, peeled (including white pith), thinly sliced
crosswise and seeded
1/2 small pineapple, peeled, cored and cut into thin slices
2 large fresh peaches, peeled, halved, pitted and thinly sliced
2 ripe mangoes, peeled and cut into thin slices
1 cup heavy whipping cream
1/4 teaspoon ground cinnamon
2 tablespoons sugar
Make puff pastry crackers first. Set aside to cool.
For salad: Alternate slices of fruit, in order listed, on each of 4
dinner plates. Cover each plate with plastic wrap and refrigerate.
Combine cream and cinnamon in small saucepan and bring to boil.
Reduce to 3/4 cup over high heat, whisking constantly. Cream will
thicken. Stir sugar into cream and remove from heat. Immediately
spoon about 3 tablespoons cream over each fruit salad. Serve each
salad with 2 puff pastry crackers.
Makes 4 servings.
Puff Pastry Crackers
1 sheet frozen puff pastry, thawed
Vegetable oil to grease baking sheet
Preheat oven to 400 degrees.
Roll sheet of puff pastry very thin and cut into eight 3-inch
circles with pastry or cookie cutter.
Lightly grease baking sheet and put pastry circles on it, setting
them at least 1 inch apart. Bake 10 minutes, turn each piece with
spatula and cook another few minutes, until golden brown and crisp.
Makes 8 crackers.