Autumn Fruit Salad


Rating: 3.70 / 5.00 (10 Votes)


Total time: 15 min

Servings: 6.0 (servings)

Ingredients:









For the dressing:







Instructions:

For the autumn fruit salad, sort out the cranberries and rinse well. Bring the currant jelly to the boil, add the cranberries, cook for about 2 minutes, remove with a slotted spoon and set aside to cool. Boil the jelly until syrupy and let it cool a bit. Add half of the slibovitz and refrigerate.

Rinse, pat dry, halve and pit the plums. Rinse grapes, remove stems, drain well, cut in half and remove seeds. Mix the fruit with powdered sugar, season with cinnamon, fold in the remaining slibovitz and refrigerate.

For the vinaigrette, beat the egg yolks with powdered sugar until creamy, stir in the creamed yogurt, whip the cream until stiff and stir in.

Mix the cranberries into the salad, garnish with halved walnut kernels, serve the dressing and currant syrup with the autumn fruit salad.

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