Mosaic Of Macaroon Stuffed Fruits Recipe
Ingredients
6 medium almond macaroons (about 1 cup), crumbled
5 tablespoons unsalted butter, room temperature
1/4 cup skinned hazelnuts, toasted
2 teaspoons amaretto or 1/4 teaspoon almond extract
2 teaspoons sugar
1/2 teaspoon grated lemon peel
2 cups fresh mint leaves (optional)
2 ripe purple plums, halved and pitted
1 ripe apricot, halved and pitted
1 ripe fig, halved
1 ripe small peach, halved and pitted
1 ripe small nectarine, halved and pitted
Fresh lemon juice
8 to 10 sweet cherries with stems
2 cups Creme Fraiche
Directions
Combine macaroons, butter, hazelnuts, liqueur or extract, sugar and peel in processor or blender and mix using on/off turns until well blended.
Spoon into pastry bag fitted with large star tip.
Pipe 12 rosettes onto plate.
Cover and refrigerate
Spoon into pastry bag fitted with large star tip.
Pipe 12 rosettes onto plate.
Cover and refrigerate
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