This boozy, grown-up fruit salad splashes brandy and cinnamon over peaches and bananas and calls it dessert. A cloud of confectioners'-sugar whipped cream goes on top, finished with slivered almonds and shaved dark chocolate. Fifteen minutes of work, and it tastes like a dinner party.
A Boozy, Grown-Up Fruit Salad
Forget everything you know about basic fruit salad. This is its sophisticated, after-dinner cousin. We’re taking sweet, juicy peaches and creamy bananas and letting them mingle in a delightful brandy and cinnamon bath. The result is a fruit dessert that’s marvelously refreshing, subtly sweet, and carries a wonderfully warm kick. Crowned with billows of homemade whipped cream, crunchy almonds, and a whisper of chocolate, this elegant dessert is deceptively simple to prepare and guaranteed to impress.
Ingredients
• 4 medium-sized ripe but firm peaches, about 1.3 lbs / 600g (21.2 oz)
• 3 medium-sized bananas
• Juice of ½ large lemon, about 2 tablespoons / 30 ml (1 fl oz)
• ½ cup brandy, 4 fl oz / 120 ml
• ⅛ tsp ground cinnamon
• 1 cup heavy cream, 8 fl oz / 240 ml, chilled
• ⅓ cup confectioners’ sugar, 1.4 oz / 40g
• ⅓ cup slivered blanched almonds, 1.2 oz / 35g
• 1 to 2 tsp (10 ml) powdered sweet chocolate or shaved dark chocolate, for dusting
Instructions
1. Prepare the Fruit: Peel the peaches as thinly as possible and cut them into thin wedges. Peel the bananas and slice them into rounds. Place the fruit in a medium bowl and gently toss with the lemon juice to prevent browning.
2. Marinate: Pour the brandy over the fruit and sprinkle with cinnamon. Toss gently again to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, but no more than an hour, to allow the flavors to meld.
3. Whip the Cream: In a chilled bowl, combine the heavy cream and confectioners’ sugar. Using an electric mixer or a whisk, beat the cream until it forms fairly stiff, stable peaks.
4. Assemble and Serve: Transfer the chilled fruit and all the brandy mixture into an attractive, shallow serving bowl. Sprinkle the slivered almonds evenly over the top. Spoon or pipe the whipped cream over the fruit in decorative swirls and peaks. Using a fine-mesh sieve, dust the top with the powdered chocolate. Serve immediately and enjoy.
Nutritional Information
• Estimated values per serving, based on 6 servings.
• Calories: 345 kcal
• Fat: 22g
• Carbohydrates: 31g
• Sugar: 25g
• Protein: 3g
Pro Tips
• for Success
• Use ripe but firm peaches for the best texture; they’ll hold their shape after slicing and marinating without becoming mushy.
• For the fluffiest, most stable whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes before you begin.
• Lightly toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. This deepens their nutty flavor and adds a delightful crunch.
• For a non-alcoholic version, substitute the brandy with an equal amount of white grape juice mixed with ½ teaspoon of vanilla or almond extract.
FAQ
Q: Can I make this boozy fruit salad vegan
A: Absolutely! To make this recipe vegan, simply substitute the heavy cream with a high-quality, full-fat coconut cream from a chilled can. Whip the thick, solidified cream with the confectioners’ sugar just as you would dairy cream. Also, ensure your brandy and chocolate are certified vegan, as some processing methods can involve animal products.
Q: What are the best non-alcoholic substitutes for brandy
A: For a delicious non-alcoholic version, the best substitute is an equal amount of white grape juice mixed with ½ teaspoon of vanilla or almond extract. You could also try apple juice or peach nectar for a different flavor profile. This ensures everyone can enjoy this elegant vegetarian dessert.
Q: Can I use other fruits in this vegetarian dessert
A: Yes, this recipe is very versatile! While peaches and bananas are a classic combination, feel free to use other ripe but firm fruits. Berries like strawberries and raspberries, nectarines, or even firm pears would be wonderful additions. Just be sure to adjust marinating time as needed for softer fruits.
Q: How should I store leftover fruit salad
A: It’s best to enjoy this dessert immediately after assembly for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Note that the bananas may brown slightly and the whipped cream may deflate, but it will still be delicious. For best results, store the fruit mixture and whipped cream separately if possible.
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A Boozy, Grown-Up Fruit Salad
Ingredients
Method
- Prepare the Fruit: Peel the peaches as thinly as possible and cut them into thin wedges.
- Peel the bananas and slice them into rounds.
- Place the fruit in a medium bowl and gently toss with the lemon juice to prevent browning.
- Marinate: Pour the brandy over the fruit and sprinkle with cinnamon.
- Toss gently again to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, but no more than an hour, to allow the flavors to meld.
- Whip the Cream: In a chilled bowl, combine the heavy cream and confectioners’ sugar.
- Using an electric mixer or a whisk, beat the cream until it forms fairly stiff, stable peaks.
- Assemble and Serve: Transfer the chilled fruit and all the brandy mixture into an attractive, shallow serving bowl.
- Sprinkle the slivered almonds evenly over the top. Spoon or pipe the whipped cream over the fruit in decorative swirls and peaks.
- Using a fine-mesh sieve, dust the top with the powdered chocolate.
- Serve immediately and enjoy.
