This fruit salad with whipped cream topping can be made four hours ahead if chilled and covered. You can substitute Grand Marnier for Chambord, or use raspberry extract.
Ingredients
- water: 0.33333 cup
- white sugar: 5 Tbsp
- raspberry-flavored liqueur (such as Chambord®): 0.25 cup
- lemon juice: 2 Tbsp (fresh)
- nectarines: 2 cups (diced)
- pitted and halved sweet cherries: 1 cup
- strawberries: 1 cup (sliced)
- raspberries: 1 cup (fresh)
- blueberries: 1 cup (fresh)
- heavy whipping cream: 0.33333 cup
- white sugar: 2 tsp
- raspberry-flavored liqueur (such as Chambord®): 1 tsp
- slivered almonds: 3 Tbsp (toasted)
Metric Conversion
Stages of cooking
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Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring mixture to a boil, reduce heat to low, and simmer, frequently stirring, until sugar dissolves completely, about 8 minutes. Set aside to cool.
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Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour cooled sugar mixture over fruit and toss gently to coat.
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Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into whipped cream; spoon over fruit salad and sprinkle evenly with almonds.
