Winter Fruit Bowl With Almond Cream

1. 1

   Early in the day or a day head: In a 1-quart saucepan over medium heat, heat cream until tiny bubbles form around the edge of the pan.

2. 2

   In a heavy 2-quart saucepan, with a wire whisk, beat the egg yolks with sugar until blended.

3. 3

   Slowly stir in the cream.

4. 4

   Cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon well (about 15 minutes).

5. 5

   Do not boil or mixture will curdle.

6. 6

   Stir in almond extract.

7. 7

   Pour cream mixture into medium bowl.

8. 8

   Cover and refrigerate at least 6 hours or overnight to chill well.

9. 9

   About 20 minutes before serving: Drain peach slices.

10. 10

    Peel oranges and cut into sections.

11. 11

    Hull strawberries and cut each in half.

12. 12

    Peel bananas and cut into 1/4 inch slices.

13. 13

    Arrange fruit in a large bowl.

14. 14

    Let each person help themself to some fruit, then spoon cream over fruit.

* Per serving · 4 servings · Values may vary.