1 cup of cherries or other crystallized fruits, chopped
1/2 cup of Cointreau or Grand Marnier, or other fruit liqueur
1 2/3 cups of sugar
1/2 cup of water
6 egg whites beaten until stiff and fluffy
1 3/4 cups of toasted almonds, hazelnuts, or pistachios, chopped
2 cups of whipped cream
1 cup of cherries or other crystallized fruits, chopped
1/2 cup of Cointreau or Grand Marnier, or other fruit liqueur
1 2/3 cups of sugar
1/2 cup of water
6 egg whites beaten until stiff and fluffy
1 3/4 cups of toasted almonds, hazelnuts, or pistachios, chopped
2 cups of whipped cream
Let the cherries or crystallized fruits soak in the liqueur until ready to use
Melt the sugar and water together in a saucepan
Bring to a boil and cook until the syrup reaches the soft-ball stage (test by dropping a small amount of the syrup into cold water - if it forms a soft ball, it's ready)
Slowly add the warm syrup to the egg whites beaten until stiff and fluffy, beating continuously until stiff peaks form
Chill in the refrigerator
When chilled, add the nuts and fruit with the liqueur
Fold in the whipped cream and mix well
Pour into a medium-sized serving dish and freeze
(If your freezer is small, pour into a loaf pan lined with aluminum foil.) Serve decorated to taste with cherries or crystallized fruits.
