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Bombay Lace Recipe

Ingredients

4 cups sliced mixed nuts

1 cup sliced almonds

1 cup chopped scotch bonnet cherries

1/2 cup chopped figs

1 tablespoon chopped fresh lemon zest

1/2 cup chopped pecans

1 cup heavy cream

3 tablespoons butter, melted

1 (16 ounce) can cans tomato puree

1 (16 ounce) can tomato paste

1/2 cup heavy cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large resealable plastic bag, mix the sliced almonds, almonds, cherries, mixed nuts, and sliced almonds. Drizzle with lemon juice.

Arrange the cherries in a single layer in a medium baking dish. Stirring occasionally, arrange the nuts over the cherries. Sprinkle with pecans. Spoon the cream into a medium saucepan over medium heat.

Preheat the oven to 400 degrees F (200 degrees C).

Layer the cream sauce in a single layer over the fruits. Spread the remaining fruit over the cream sauce. Pour the cream over the fruit.

Bake in the preheated oven for 1 hour. Turn off oven, and stir occasionally. Remove cherries, and serve warm.