Cream cheese is blended with sherry, spices, mango chutney, Cheddar cheese, and almonds, then is stuffed into fruits. Great for an appetizer or light dessert, especially for parties.
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 1-1/2 pounds cream cheese, at room temperature
- 3 Tablespoons medium dry sherry
- 3 Tablespoons light brown sugar
- 1 Tablespoon best quality curry powder
- 1 Tablespoon ground ginger
- 1 teaspoon dry mustard
- 1 bunch scallions, trimmed and finely minced
- 2/3 cup mango chutney, finely chopped
- 6 ounces shredded sharp Cheddar cheese
- Grated zest of 1 lime
- 6 ounces hickory smoked almonds, coarsely chopped
- Garnishes of winter fruits (grapes, oranges, apples, pears, in bite size pieces, toasted coconut, or wheatmeal crackers,
Preparation:
Using an electric mixer, cream together the cream cheese, sherry, brown sugar, curry, ginger, and mustard in a large mixing bowl. Stir in the scallions, chutney, Cheddar cheese, lime zest, and almonds.
Let the flavors mellow for a few hours in the refrigerator. Serve slightly chilled or at room temperature as a dip in a hollowed out pineapple half or piped onto individual, bite size pieces of fruit. Garnish with toasted coconut.
Yield: 6 cups
Recipe Source: Cold Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
Let the flavors mellow for a few hours in the refrigerator. Serve slightly chilled or at room temperature as a dip in a hollowed out pineapple half or piped onto individual, bite size pieces of fruit. Garnish with toasted coconut.
Yield: 6 cups
Recipe Source: Cold Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
