Who says desserts have to be sickly sweet and loaded with refined sugar? This sociable, Moroccan-style après supper treat requires no cooking, no baking and no burden on our next A1c test!
| Prep Time | 15 minutes |
| Servings |
8 people
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Ingredients
- 2 pears
- 1 cup pistachios in shell
- 8 fresh figs
- 2 bunches red flame grapes
- 12 walnuts in shell
- 12 shelled walnut halves
- 1 cup almonds in shell
- 12 medjool dates
- 1 cup dried apricots
- 1 cup dried figs
Ingredients
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Instructions
- Rinse and dry fresh fruit. Crack and remove shell pieces from approximately half a dozen of the walnuts. Ready the remaining whole-shell walnuts, almonds and pistachios in individual dishes that can be served either on, or alongside the tray of fresh and dried fruit.
- Make sure you select a stylish serving tray large enough to hold all the ingredients in adequate portions for your guests.
- Make a lengthwise slit in each Medjool date. Pry out the pit and replace with a walnut half. Arrange the walnut-stuffed dates on the platter in a pattern of your own choosing. I find the dates work well as the dividers between other ingredients.
- Intersperse the fresh and dried fruit around the tray. Be creative. The pears may be slit into halves or quarters, or they may be arranged whole. If you pre-slit, bath the pears in a little lemon water so they don’t oxidize.
Recipe Notes
Present the platter arrangement to your guests “as is” with no sauce or added sweeteners. Include nutcrackers and nut picks, plus a few small paring knives so guests can cut larger fruit. Serve with coffee, tea, mint tea or Muscat dessert wine.
Especially after a light and healthy main course, this nutritious pick-and-choose dessert platter is a lovely way to continue a satisfying and sociable meal.
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