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Dessert
10 - 12 servings
20 minutes
30 minutes
Chef Kathleen Dealemans
This really is super easy, and perfect for last-minute guests or invitation to a gathering.
8 cups fruit, washed, peeled, drained and seeded as necessary
1/3 cup sugar or to taste
2 tablespoons Meyer lemon juice, freshly squeezed
1 angel food cake
Place fruit, any natural juices, sugar and lemon juice in a large, nonreactive bowl.
Toss to coat evenly and let stand 30 minutes or up to 1 hour, stirring occasionally.
While fruit is macerating, slice angel food cake in half horizontally.
Place bottom half of cake on a serving plate. Hollow out a 1/2 inch deep by 1 inch wide tunnel all the way around the cake.
To serve cake, pour half the fruit mixture into and over the tunnel. Don't worry if it's messy. Place top half of cake over fruit.
Spoon remaining fruit over and around entire surface of cake, letting juices and a few pieces fall down sides. Slice and serve.
Freshly whipped, lightly sweetened cream or non-dairy whipped topping.
Before macerating the fruit, add a splash of brandy, bourbon, or rum to the cut up fruit for an "adult" treat.
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