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Rating: 4.1/5 (53 votes cast)

Meal Type: Dessert
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 452
% Daily Value**
Total Fat 15g
Saturated Fat 7g
Unsaturated Fat 2g
Cholesterol 37mg
Sodium 26mg
Total Carbohydrate 79g
Dietary Fiber 10g
Sugars 58g
Protein 5g
Vitamin A  36%Vitamin C  209%
Calcium  11%Iron  8%
Potassium  20%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond-Snow Fruit Boats

Recipe Tags: Fruit Recipes

Date Added: July 17, 2009
How luscious can a desert be? Well this one takes the cake for summertime fun with friends or family, you will get rave reviews with this mouth watering toasty fruit and almond compote.I couldn't get enough of it and topped with ice cream, well it is simply to die for!


4 Apples unpeeled, thin sliced
3 Bananas peeled, thin sliced
3 Pears unpeeled, thin sliced
2 Pineapples fresh (with tops)
2 Strawberries halved, tops
1 1/2 lb Grapes halved, seeded
1 pint Kumquat
1 1/2 cups Heavy Whipping Cream
1 1/2 cups Confectionery Sugar sifted
4 teaspoons Vanilla
1/4 teaspoon Almond Extract
2 quart Ice finely crushed
3/4 cup Almond toasted
3/4 cup Fresh Orange Juice
1/4 cup Kirsch
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1. Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half.

2. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core.

3. Cut pineapple into 1/4" cubes.

4. Transfer to large bowl. Add sliced fruit* and toss lightly.

5. Cover and refrigerate up to 2 hours.

6. For ice cream: Blend cream, powdered sugar and extracts in large bowl.

7. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts.

8. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells.

9. Top with ice cream. Serve immediately.

10. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples.

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Dietary Notes:
This recipe is low-sodium with 25.7mg per serving

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 209% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Pineapple, Banana, Strawberry, Almonds, Natural Sweeteners, Alcohol, Fructose Malabsorption, Apple allergies.
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