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Apricot Rose Summer Fruit Fantasia Dessert Platter

Apricot Rose Summer Fruit Fantasia Dessert Platter

1 review

Ingredients

MAPLE OAT COOKIE CRUMBLE

3 cups rolled oats

1/4 cup ground flax seeds or flax meal

1/2 teaspoon sea salt

1/2 cup olive oil

generous 1/3 cup maple syrup

APRICOT ROSE CREAM

1 1/2 cups Greek yogurt

1/2 cup crème fraîche

1 tablespoon honey

1 1/2 - 2 teaspoons rosewater more to taste

1 teaspoon pure vanilla extract

1/3 cup Bonne Maman Intense apricot fruit spreaad

FRUIT FANTASIA TOPPINGS

1 nectarine sliced

1 peach sliced

1 cup fresh strawberries, halved and whole

edible flowers, optional

Directions

MAPLE OAT COOKIE CRUMBLE

Preheat the oven to 350ºF. Line a small baking sheet with parchment paper.

Place the rolled oats in a blender or food processor and process on high until the oats become a flour. Transfer the oat flour to a small bowl, and add in the flax meal, sea salt, olive oil, and maple syrup. Use a silicone spatula to blend the ingredients together to form a smooth dough.

Transfer the dough to the baking sheet and smooth it out into a 1/4-inch layer. Use the bottom of a measuring cup to smooth into an even layer. Bake for 16-18 minutes, until the edges are golden brown.

Remove from the oven and let cool completely. Then break up into cookie chunks.

APRICOT ROSE CREAM

Mix together the yogurt, crème fraîche, honey, rose water, and vanilla until completely blended. Gently swirl in 1/3 cup of Bonne Maman Intense Apricot fruit spread. Set in the fridge to chill while the cookie cools.

FRUIT FANTASIA

Choose a large plate or a small-medium platter to assemble your fruit fantasia. Leaving significant space for the apricot rose cream in the center, scatter sliced peaches and nectarines, as well as strawberries, cut and whole. Smear about a cup of the apricot rose cream into the center. Top with cookie crumbles and edible flowers as desired.

Serve with small bowls, so that people can scoop everything into a bowl if desired, or simply encourage everyone to eat from the platter with their hands and the fruit.

Recipe by / Author: Lily Diamond

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