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November 24, 2012

Cold X-MAS Fruit Dessert

I had a couple of requests from some of my South-African friends, readers and family for Christmas pudding recipes.  

At first, I wanted to make a proper Fruit Cake - the kind which you make weeks in advance and once a week it gets a good dose of Brandy/Whisky or Rum.  That is the favorite type in South-Africa, a baked Fruit Cake - with or without the liquor.

But, if I make something like that, it will only go to waste in our house as it will most probably be only Roy and myself.  

I have been wanting to make this particular dessert for some time now, and thought I will give it a try and share if it is good enough.... obviously it was good, as the recipe follows. {I made mine using Apple Juice but you can use White Wine}.

Cold X-MAS Fruit Dessert

{recipe makes 2 large desserts but can easily be halved} source: from HUISGENOOT Magazine by a reader some years ago.

1/2 cup Raisins, seedless
1/2 cup Mixed Citrus Peel
1 cup Glace Cherries
2 1/2 cups Water, divided
2 cups Apple Juice or White Wine
6 TB Gelatin, plain
1 1/2 cups luke warm Water
6 Extra-Large Eggs, separated
2 cups Sugar
Pinch Salt
2 cups Fresh Cream
2 t Vanilla Essence
1/2 cup Almond Flakes

1.) Place the Raisins, Citrus Peel and Cherries in a large pot - add 2 cups of the Water and the Apple Juice(or White Wine) - heat to just under boiling point, remove from heat and keep aside.
2.) Sprinkle the Gelatin over the remaining 1/2 cup Water until spongy - add to the luke warm water to dissolve completely - set aside.
3.) Beat together the Egg Yolks and the Sugar until light and creamy - add the Salt and Cream, stir to mix - place in a bowl over a pot with boiling water - stir all the time until the mixture thickens - remove and keep aside to cool - add the dissolved Gelatin to the Egg Yolk mixture - add the Fruit mixture in step 1 - stir to mix - chill until just starting to set.
4.) Once the mixture starts to set, beat the Egg Whites stiff and fold into the mixture - add the Vanilla and Almond Flakes - stir well.
5.) Pour the mixture into two molds (1.5 liter capacity each) - Chill 4 - 5 hours to set completely.

This can be made a day or two in advance.

Hope you will enjoy - it is especially delightful in our hot Christmas weather.

Ciao for now,

Linking up with these cool parties:


  1. This sounds refreshing, Linda. Such a pretty color too!

  2. I got immediately guilty reading this, I'm supposed to be making the plum pudding and it should have been hanging weeks a go! But cold is a great idea for our Summer Christmas, especially since it's been so hot already. Great idea, thanks for sharing!

  3. That looks completely delicious and so festive, too! Love all the fruits and flavors in this one.

  4. Looks good and refreshing! Thanks for sharing at The Fun In Functional!

  5. Linda, we would just love your fruit dessert, it looks delicious. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Now this one is a new one for me! :) Thanks again for linking up to the Heirloom Recipe Collection link party!

  7. Thanks for sharing your project in last week's Crafty Showcase. We love how you inspire others on the internet! Stop back over and share more of your talent in the new Bowdabra Crafty Showcase starting Friday night midnight!
    Susie @Bowdabra


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