It’s summer and there’s nothing better than the simple sweetness of fresh fruit. Barbecues are the highlight of the season and no doubt you will be making numerous ‘cool’ desserts.
I realize fruit marinated in alcohol is not for just any barbecue, but if it fits the occasion, it adds a nice finishing touch. Marinating fruit in alcohol is nothing new. Many cuisines have special recipes that include dried fruits such as raisins, currants and prunes. You can create endless combinations using fresh fruit with wine, spirits or liqueurs. Of course, the added bonus is this dessert does not require you to turn on your oven.
Limoncello is a traditional digestif of southern Italy, where the lemon trees give an abundance of bright, yellow fruit. The drink concentrates the flavor of those fresh golden fruits, making it the perfect palate cleanser after a rich meal. If you wish, store it in the freezer and serve it over ice.
Fruit is thirsty stuff and will soak up basically any kind of wine or liqueur you chose to pour over it. Put together your own personal ‘magical’ concoction and enjoy!
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- 207 ml Greek yogurt
- 1/3 cup lemon curd
- 1 Tbsp honey
- 1/4 tsp pure vanilla
- 4 cups Fresh Fruit of choice such as strawberries, raspberries, blueberries, mango, pineapple, apple, kiwi, mandarin orange, blackberries, peaches or pears
- 2 Tbsp sugar
- 3 Tbsp limoncello liqueur
- Fresh mint sprigs for garnish
Ingredients
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- In a bowl, whisk together yogurt, lemon curd, honey & vanilla; set aside at room temperature.
- Prepare & carefully toss fruit together with sugar & limoncello. Allow them to stand at room temperature for about 5 minutes to let fruit macerate with sugar & liqueur.
- Serve in dessert dishes with a dollop of lemon yogurt on top. Garnish with a sprig of mint.
- If limoncello isn't what you enjoy, other suggestions would be cognac, grand marnier, marsala or Kahlua.