Spiced Fruit with Soft Whipped Cream

Happy Easter!

It doesn’t matter whether you’re celebrating for the resurrection of Jesus or for the bunny and his candy, Easter is a great motive to get the whole family together for a feast.  Because my parents moved to Columbus from Indiana, I don’t get to see much of my extended family very often, but this year my uncle, his wife and two kids travelled 5 hours just to come eat with us. As is tradition, we ate spiral cut ham, roasted potatoes and carrots, and my mom’s “famous” lentil salad. As dinner came to a close, Noah and I snuck off to set up an Easter egg hunt with overstuffed baskets for the kids.

While everyone was digging into their baskets filled with excessive amounts of jelly beans and marshmallow peeps, I dreamt of our post meal dessert: fruit infused with cinnamon and cloves topped with lightly whipped sweet cream.  This fruit is no ordinary dessert. It is light, guilt free (maybe minus the whip cream), but still deliciously satisfying. This spiced fruit is the quintessential winter treat, although it’s pretty damn good on Easter.  Actually, it’s pretty great any time of year.  I can’t make enough of this stuff.  As soon as anyone discovers there’s a new batch, it’s gone within minutes.  Note: the fruit will stay fresh for up to 2 weeks when refrigerated in a tight sealing jar, like a mason jar (if it even lasts that long before being eaten).

For an extra special dessert, sprinkle the fruit with sugar and lightly torch until browned for a crunchy brûlée-esque exterior. Then top with the sweet whip and enjoy.

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Spiced Fruit with Soft Whipped Cream

2 large jars peaches in syrup

1 large jar pears in syrup

1 jar sweet cherries

1 ½ tablespoons white vinegar

3-4 sticks cinnamon

½ teaspoon whole allspice

¼ teaspoon whole cloves

2 tablespoons brown sugar

2 cups heavy whipping cream

1 tablespoon confectioners sugar

¾ teaspoon vanilla

What to do:

Begin one to three days before serving.

1. Drain syrup from peaches and pears into medium saucepan. (Discard syrup from cherries or save for another use.)
2. Add vinegar and spices to the pan with syrup.
3. Heat to boiling and simmer 5 minutes. Stirring often.
4. Add brown sugar and simmer for another 5 minutes.
5. Remove from heat and cool for 15 minutes.
6. Remove spices from the syrup with a slotted spoon.
7. Pour syrup over fruit and refrigerate until needed.
8. Before serving fruit, add cream, confectioner’s sugar, and vanilla to a medium sized bowel.
9. Whip with a hand mixer on medium until soft peaks form
10. Top fruit with whipped cream and serve

For “spicier” fruit, simply do not remove spices from the syrup until just before serving. Spices could also be tied into cheesecloth during mulling process for easier removal.