Perugina Chocolate Fruit Salad
1 cup assorted dried fruit (cherries, chopped pineapple,
chopped apricots, sliced Calimyrna figs)
6 tablespoons assorted toasted nuts (shelled raw pistachios, pine nuts,
1 bar (3.5 ounces) Perugina Luisa Dark Chocolate, chopped
1/2 of 3.5 ounce bar Perugina milk chocolate, chopped
10 Amaretti cookies, coarsely chopped
1 cup sliced strawberries
3 tablespoons fresh orange juice
2 tablespoons almond liqueur (Amaretto)
Dierbergs vanilla ice cream
In large bowl, combine dried fruits, nuts, chocolates, and cookies. Store in airtight container for up to 2 weeks.
Use sharp knife to cut off ends of orange. Place orange on flat end. Cut away peel following curve of fruit and removing all white pith. Hold orange over medium bowl; cut between orange segment and membrane. Twist knife to loosen segment and lift out. Repeat with all orange segments. Place segments in small bowl; set aside.
One hour before serving: In large bowl, combine orange segments, strawberries, the dried fruit mix, orange juice, and liqueur. Gently toss until well mixed. Serve over ice cream.
Makes 5 cups
Dierbergs Bulk Foods section is a convenient option when you need nuts.
Servings: Per serving without ice creamCalories: