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5 holiday desserts made lighter

Brandied Fruit Cups

Photo: Enrique Gili

6 of 7

Brandied Fruit Cups

Everything you might like about fruitcake without the actual cake.

Prep time: 10 minutes  

Total time: 40 minutes  

Yield: Makes 6 desserts

Brandied Fruit Cups

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup dried pineapples, chopped
  • 1/2 cup dried apricots, chopped
  • 1 cup water
  • 1 orange, juiced
  • 1 teaspoon vanilla extract
  • 4 tablespoons white sugar, divided
  • 1 cup heavy whipping cream
  • 1/2 cup walnuts, chopped
  • 2 ounces 40 proof brandy
  • Handful chopped cranberries, optional garnish
  • 6 gingersnap cookies
Cooking directions
  1. Combine cranberries, pineapples, apricots in a mixing bowl. Stir. Add water, juice, extract and 2 tablespoons sugar. Stir about 1 minute and let stand 15 minutes, or until cranberries are plump and pineapple is tender.
  2. Pour contents into heavy-bottomed skillet. Bring to low boil over medium heat and simmer, until liquids are reduced, about 15 minutes.
  3. Combine whipping cream and remaining sugar in food processor. Process cream until soft peaks form, about 30 seconds.
  4. Pour brandy into pan. Ignite brandy with long match. Cook until flames recede. Assemble dessert in small custard cups. Garnish with cranberries and nestle cookies in cream. Serve immediately.