Honey Almond Fruits – Festive Favourites Blog Hop

Honey Almond Fruits – Festive Favourites Blog Hop

We always have a big lunch on Christmas Day with around two dozen family and friends. It’s always a joyful day, with incredible food (everybody brings a dish), plenty of merry-making and lots of kids running around.

This year I’m down for a salad and a dessert. I already know that other guests are bringing a pavlova and a hazelnut cake so have decided to do something a bit different.

So my dessert for the Festive Favourites Blog Hop – Honey Almond Fruits – has three parts: Toffee Almonds, Honey Ice Cream and Fruit Salad.

I’ve chosen this combination for a number of reasons:

Toffee Almonds is my mother’s recipe – she’s made them every year since I can remember and I love the smell of toffee cooking.

Golden North Honey Ice Cream was my favourite ice cream growing up and it always reminds me of long, hot Australian summers. My kids love ice cream, so they will really enjoy this part of the dessert.

Fruit is always lovely at the end of a big meal, being both light and refreshening.

The Toffee Almonds and Ice Cream can be made the day before and the biscuits are bought. The fruit can be washed in the morning and just cut up on the spot, making this a very easy, low-stress dessert.

I just love how special and indulgent this dessert is – it’s definitely not your average fruit salad.

For more festive dessert inspiration, don’t forget to check out all the other amazing desserts created by food bloggers from around the world – the blog hop links are at the end of this post.

Merry Christmas, everybody!

PS If you’re a food blogger, we’d love you to join us for the next Sweet Adventures Blog Hop on January 16th – full details to be announced shortly.

[highlight]INGREDIENTS[/highlight]

Honey Ice Cream (adapted from a Taste.com.au recipe)

Ingredients

  • 600ml thickened cream
  • 1/3 cup honey
  • 4 egg yolks
  • 1/5 cup caster sugar
  • 1 cup roasted almonds
  • 1/2 cup caster sugar
  • 2 tablespoons water
Read the whole recipe on The Hungry Australian