Dolci frutta PARTY PLATTER
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- 3 8oz pkg chocolate or creamy white Dolci frutta
- 2 pints ripe strawberries with hulls intact
- 1/2 lb seedless green grapes
- 2 navel oranges, unpeeled
- 2 apples
- 1 jar maraschino cherries with stems
- 2 bananas
- 4 Tbsp lemon juice
- 1/2 frozen pound cake or half package of shortcakes
- 1/2 cup nuts, chopped finely
- 1/2 cup shredded coconut
- assorted pecans, walnut halves, cashews (optional)
- assorted lemon or mint leaves for garnishing (optional)
Cover a cookie sheet or tray with waxed paper; set aside. Do not wash berries or grapes unless absolutely necessary. If needed, wipe well with damp cloth and set aside on paper towels to remove any trace of moisture*. Separate grapes into small clusters. Cut oranges into thin, round slices, then halve each slice. Blot well with paper towel and set aside. Wash apples and dry well. Slice into wedges, removing seeds and stem. Brush apple wedges with lemon juice to prevent browning. Drain maraschino cherries and dry with paper towels, blotting well to remove excess moisture. Peel and slice bananas into 2-inch chunks and brush with lemon juice. Cut frozen pound cake into 1-inch cubes or cut 4 shortcake cups in quarters and freeze until ready to dip. Just before dipping, blot apples and bananas well to remove moisture. Fruit and cakes must be dry for best results.
Following directions on microwaveable container, melt Dolci frutta wafers by gently heating in microwave until softened and stirring until smooth. Dip fruit by stem, rind, or with fork, allowing excess to drip off. Using fondue forks to spear, dip frozen cake quarters or cubes completely, air dry by placing fork handle in a cup of uncooked rice or beans. Decorate cake tops with drizzled ‘icing’, add sprinkles, or dip top in ground nuts. Cherries and nuts may be completely submerged; roll in coconut or ground nuts as desired (insert toothpicks as necessary for easier handling). After dipping, set each piece aside to cool on waxed paper until hardened. Lift carefully to remove to serving tray. Arrange attractively on large platter. Garnish with fresh flowers, fresh lemon or mint leaves, or decorative ‘chocolate leaves’ as desired.
*If you must wash the berries before dipping, it is important to dry them thoroughly to avoid introducing moisture into the melted wafers. If need be, rinse the berries in cool water early in the day. Do not soak them or remove their hulls. Drain the berries on several thicknesses of paper towels and air dry them for several hours, turning occasionally.
This Recipe Yields: 8 servings.
Nutritional info is not available at the moment.
- By Administrator, Madison, WI In Candy