Fruit Cornucopia in Ice Cream Cones
Sugar cones filled with a delicious mix of seasonal fruit, drizzled with an equally delicious sauce. My fruit cornucopia in ice cream cones is the new hit of the holiday season. So good you have to have two!
24 sugar ice cream cones
3 organic red pears
2 organic red honey crisp apples
1 organic Granny Smith apple
1 organic lemon
1/2 organic fuyu persimmon
1/2 organic Texas red grapefruit
1/2 organic pomegranate seeds
2 large organic sage leaves
16 ounces fresh cranberries
2 cups organic honey
1/4 teaspoon baking soda
Cooking Spray (Smart Balance)
Wash cranberries with water.
In a large pan add four cups of water.
1/4 teaspoon baking soda.
Coat inside of measuring cup with cooking spray.
Measure and addd 2 cups honey into pan.
Add cranberries to pan.
On low to medium heat bring cranberry mixture to a bubble.
Once at a bubble, simmer for 5 minutes.
Remove from stove and let come to room temperature.
Wash pears, apples, lemon, persimmon, grapefruit, pomegranate, and sage.
Pat each dry.
Zest 1/2 grapefruit.
Slice, remove the cores, and dice pears, apples, and 1/2 grapefruit into 1/4 inch cubes.
Dice 1/2 persimmon.
As you are dicing the fruit place the cubes into a colander with a bowl underneath to catch the juice.
Chiffonade and then tear two large sage leaves.
Place pomegranate in a large freezer bag and cut in half.
Remove the seeds of 1/2 pomegranate within the freezer bag with a spoon.
In a large bowl add the fruit mixture in the colander with the cranberries, sage, grapefruit zest, lemon zest, and lemon juice.
Gently mix with a large spoon.
Serve: Fill the sugar cones with the fruit mixture and drizzle your choice of sauce over the fruit and cone. Guests may also serve themselves if you place the fruit mixture in a crystal bowl with a small serving spoon, sauce in a small crystal bowl with a spoon, and sugar cones on a platter. (Avoid placing fruit in bowls that may stain)