Summer fruit gets all the attention, but winter fruits are so bright and full of flavor. Showcase the season's deliciousness on this winter fruit platter filled with sugared cranberries, citrus, pears, pomegranates, and a scrumptious cinnamon, coconut dream for dipping!
4 to 5mandarins or clementinespeeled and segments separated
1green pearsliced
1red grapefruitsliced into thin wedges
Arils from 1 small pomegranate
Instructions
Sugared Cranberries
Bring ½ cup sugar and ½ cup water to a simmer in a small saucepan over medium heat. Swirl the water and simmer until the sugar completely dissolves, about 1 minute. Remove from the heat and stir in the vanilla. Add the cranberries and stir to coat each berry.
Use a slotted spoon to transfer the berries to a cooling rack set over a sheet pan or piece of parchment to catch drips. Let cool for 30 minutes.
Spread the remaining ¼ cup of sugar in a shallow plate or dish. Place the cranberries in the sugar and roll to coat each. Set aside.
Cinnamon Coconut Cream
Transfer the chilled coconut cream to an electric mixer. Add the maple syrup and cinnamon. Whip on medium, then medium high for about 2 minutes. The cream with start to hold, but be sure to stop before it gets too clumpy. Transfer to a serving bowl.
Fruit Platter
Arrange the mandarins, pear, grapefruit, and pomegranate arils on a board or platter with the cranberries and coconut cream. Serve right away.