Almond-Snow Fruit Boats

Course : Vegetables
Serves: 1
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4 medium apples -- unpeeled and thin sliced
1 1/2 cups powdered sugar; sifted
3 medium banana -- peeled and thin sliced
4 teaspoons vanilla
3 medium pears -- unpeeled and thin sliced
1/4 teaspoon almond extract
2 medium pineapples -- fresh (with tops)
2 quarts ice -- finely crushed
2 medium strawberries -- halved with tops
3/4 cup almonds -- toasted and slivered
1 1/2 pounds grapes -- halved and seeded
3/4 cup fresh orange juice
1 pint kumquat
1/4 cup kirsch
1 1/2 cups whipping cream

Preparation / Directions:

Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples.


Nutritional Information:

4097 Calories (kcal); 198g Total Fat; (40% calories from fat); 47g Protein; 601g Carbohydrate; 489mg Cholesterol; 253mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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