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Fruit salad is not the most unusual of desserts yet it remains a popular one. Fresh, seasonal fruit is utterly delicious and will never go out of fashion. To put a new spin on this traditional dessert, I have used grapes and plums for an autumnal twist. I infused the fruit with mint and lemon juice one afternoon and then garnished the dish with caramelized hazelnuts prior to serving.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the fruit with the mint and lemon juice, cover and leave to infuse for approx. 1 hr.
Toast the hazelnuts in a frying pan over a medium heat until golden brown, transfer to a clean tea towel, rub off the skins. Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the cinnamon, oil and hazelnuts, mix, immediately spread onto a sheet of baking paper, leave to cool, coarsely chop.
Plate up the fruit salad, top with the nut brittle.
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