Fresh Fruit a la Gran Marnier

This is the kind of dessert you assemble the night before and forget about until it’s time to impress. Seven different fresh fruits get layered in tall glasses with lemon juice, confectioners’ sugar, and two tablespoons of Grand Marnier per serving, then chill overnight while the liqueur soaks into every layer.

Sliced bananas go in first as the base, followed by pineapple chunks, apple wedges, hulled strawberries, sliced peaches, pear slices, orange sections, raspberries, and walnut pieces. Each layer gets a sprinkle of lemon juice (which also prevents browning) and a light dusting of powdered sugar that dissolves into a light syrup overnight.

The whipped cream topping finishes it. Heavy cream beaten stiff with sugar, a tablespoon of Grand Marnier, and grated orange zest gets mounded on the chilled fruit right before serving. That hit of orange liqueur in both the fruit and the cream ties everything together.

Chef Tips

• Grate the orange zest before peeling and sectioning the orange. It’s nearly impossible to zest a peeled orange.
• Use straight-sided rocks glasses for presentation. The layers show through the glass and look stunning.
• Sprinkle lemon juice generously on the banana, apple, and pear layers. These fruits brown fastest.
• Chill overnight, not just a few hours. The Grand Marnier needs time to perfume every layer and draw out the fruit juices.

Variations

• Use Cointreau instead of Grand Marnier for a slightly drier orange flavor.
• Skip the liqueur and use fresh orange juice for an alcohol-free version that’s still bright and citrusy.
• Add fresh mango or kiwi slices for a more tropical mix.