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--- Chef Linda Weiss December 4, 2009 ---
--- Photo by Anne K Moore ---

I love making desserts that sparkle and dazzle during the holidays, especially when I can pair citrus with sparkling wine, or strawberries with almond liqueur. 

That's just what you'll have with the two dessert recipes that I'm sharing from my book this week. Oranges, in season now, paired with Proseco, are without a doubt a beautiful and delicious food. After you taste this sophisticated dessert, you may never want to have another holiday without having this on your table.

We have Strawberries coming in season on the east coast.  This scrumptious dessert features strawberries along with amaretto and sliced toasted almonds. For a crowd, this dessert is really pretty and very elegant when served in a large crystal punch bowl for guests to help themselves.

Both the Oranges in Proseco and the Strawberries in Amaretto can be made a day ahead and kept refrigerated. Served in a beautiful bowl, guests can help themselves, or if you have the room, make individual servings in champagne bowls and place the fruit filled glasses on a silver tray on the sideboard.

Proseco & Oranges

3/4 cup sugar
3/4 cup orange marmalade
1 3/4 cups Proseco (Italian sparkling wine)
10 large navel oranges peeled and sectioned (see below)
3/4 cup sliced, toasted almonds

Combine the sugar and orange marmalade in a small saucepan and cook until sugar dissolves.

Remove from heat, and then add Proseco to the marmalade mixture. Pour over the oranges. Chill.

Serve in champagne bowls topped with toasted almonds.

Note: To peel oranges, slice a piece off the top and bottom. Then take a small sharp knife and cut down toward the bottom of the orange taking off the white pith with the peel. Now cut between the sections to get an orange slice without the membrane.

Strawberry Amaretto Romanoff

4 cups fresh strawberries, halved and quartered if large, halved if small
1/2 cup Amaretto or your favorite almond liqueur
1/2 cup sugar

Stir together the strawberries, liqueur and sugar. Put in a bowl and refrigerate until ready to use, and then prepare the recipe below for the topping.

1 cup heavy cream
2 tablespoons sugar
1 teaspoon almond extract
Toasted almond slices

Beat heavy cream, sugar and almond extract until lightly whipped. When ready to serve the berries, top them with a spoonful of the cream and then the toasted almonds.

Visit Chef Linda at her website:
and her blog:

Linda’s first book, Memories From Home: Cooking with Family & Friends
is available at or at her website.

All articles are copyrighted and remain the property of the author.

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