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
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.