This is really
plain fruit that's gussied up a bit so your guests will know that you
went to some effort. Macerating, or soaking, the fruit in sugar, liquor,
and a bit of vanilla makes a heavenly fragrant juice that pools around
the fruit.
The secret to
easy fruit desserts lies in using fruits that don't require much effort
on your part, and that usually means fresh berries. A quick rinse is all
most of them need, although you do have to pull off the caps of
strawberries. We cut the caps off, which may waste a bit but makes it
move much faster than pinching them out with our thumbnail.
Although we
call for Grand Marnier in this recipe, you can use any liquor or liqueur
- a dash of cognac, some Drambuie or Amaretto, or a bit of dark rum. The
orange zest is optional, but you can quickly grate it right off an
orange that can then return to the fruit bowl.
Serve the
macerated fruit plain or topped with unwhipped heavy cream, a frozen
dessert topping, or some vanilla ice cream. A store-bought sugar cookie
is a good accompaniment.
Try buying a
combination of fresh berries for the best effect - raspberries and
blackberries look nice together, or strawberries and blueberries. A few
kiwis add a colorful touch and star fruit is decorative, if a bit
flavorless. Peaches in season are lovely but may get a little mushy.
Stay away from bananas, which get slimy if they're macerated.
