Here are some little Boozy Fruit Cups just in time for the New Year. These delicious Cointreau infused fruit cups are a great way to see in the new year. Apples, clementines, raspberries and plums soaked in a little Cointreau and finished off with shaved coconut and a fresh mint leaves. A great dessert or brunch idea.
These little fruit cups I made way back a few weeks ago for a dessert one Sunday lunch. They were a huge hit and don’t leave you will all the guilt of cake. Not that cake is a bad thing.
These are elegant little fruit bites with just a hint of grown-upness (…and yes, I know that is not a word) from the Cointreau. I love that stuff and have sure been getting use out of it this December in baking.
Notes About The Boozy Fruit Cups
- I used golden delicious apples, you could use another variety, but I recommend a sweet and crunchy apple.
- The plums were not too ripe
- Clementines sweet and juicy.
- It is important to let it sit in the fridge for the hour to let the fruit absorb the liquor. It is probably a good idea after about 1/2 hour in the fridge to toss the fruit again and cover it for the remaining 1/2 hour. This way you can ensure all the fruit soaks up the goodness.
Well friends i hope you get a chance to enjoy the fruit cups. They would be a great addition to a brunch table, an after dinner dessert or just because! You choose. See you all in a few days and until then keep on cooking!
HERE’S Some More Recipes to Try
Get the recipe!
Boozy Fruit Cups
- 2 Apples peeled, cored & cut into small slices
- 3 Plums stoned and cut into small slices
- 3 Clementines peeled and broken into segments
- 1 Cup raspberries
- Juice of two oranges
- 1/4 Cup Cointreau liquor
- Mint leaves
- Shredded coconut
- In a large bowl combine the apples, plums and clementines. Stir well to combine and toss in the raspberries. Gently mix through. Set aside.
- In a small saucepan set over medium to high heat add the Cointreau liquor and bring to a boil. Reduce heat to a simmer and leave to reduce for about 2 minutes. Add the orange juice and bring back to a simmer. Leave to simmer for about 5 minutes and remove from heat. Leave to cool for 10 minutes.
- Pour the syrup over the fruit and stir well to combine. Cover and refrigerate for an hour. Remove from fridge and spoon into individual cups, pouring over remaining juice in the bowl. Garnish with mint leaves an a sprinkle of shredded coconut.