Autumn fruit salad with almond sour cream

Name: Autumn fruit salad with almond sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g blue grapes; 1 (approx. 200 g) Apples; 2 Pears (about 150 g each); 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Mandelstifte (à ca. 15 g); 75 g Sour cream or crème fraîche; 2 TABLESPOONS Sugar; 7-10 Tbsp Mint leaves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g blue grapes
1 (approx. 200 g) Apples
2 Pears (about 150 g each)
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS liquid honey
2 TABLESPOONS Mandelstifte (à ca. 15 g)
75 g Sour cream or crème fraîche
2 TABLESPOONS Sugar
7-10 Tbsp Mint leaves

Directions

1
Wash the grapes, drain them and, except for a few for decoration, remove them from the stalks. Cut the grapes in half lengthwise and remove the seeds. Wash apple and pears. Quarter the apple, remove seeds and cut into small pieces. Quarter a pear, remove seeds and cut into slices.
2
Cut the rest of the pear vertically into thin slices. Sprinkle pears with half of the lemon juice. Mix apple pieces and grapes in a bowl. Mix honey and the rest of the lemon juice and pour over apple and grape mixture. Leave to stand for about 10 minutes. Meanwhile roast almond slivers in a pan without fat until golden brown. Season sour cream with 1-2 teaspoons of sugar. Arrange apple and grape mixture on plates. Spread pear wedges over them. Put a blob of sour cream on each and sprinkle with almond slivers.
3
Season sour cream with 1-2 teaspoons of sugar. Arrange apple and grape mixture on plates. Spread pear wedges over them. Put a blob of sour cream on each and sprinkle with almond slivers. Wash the rest of the grapes and roll in the remaining sugar. Serve on the dessert. Serve fruit salad decorated with mint leaves