Fruit Salad in Honey Rosé
Prepare this sophisticated yet delicious fruit salad with your favourite Ontario fruits. Sprinkle with easy skillet granola.

#CalendarRecipe #Dessert

Cooking Time: 5 minutes
Chilling Time: 2 hours
Preparation Time: 15 minutes

Ingredients:
1/4 cup (50 mL) large flake oats
2 tbsp (25 mL) chopped walnuts 
2 tsp (10 mL) Ontario Honey
1 tsp (5 mL) vegetable oil
1/4 tsp (1 mL) vanilla
Pinch ground cinnamon
1 tbsp (15 mL) pumpkin or sunflower seeds 
Salad:
1/2 cup (125 mL) VQA Ontario Rosé Wine
2 tbsp (25 mL) Ontario Honey (or to taste)
1 tbsp (15 mL) thawed frozen orange juice concentrate
4 cups (1 L) whole, sliced or halved seasonal Ontario Fruits, such as Apricots, Blueberries, Coronation Grapes, Nectarines, Peaches, Plums and Raspberries
1 cup (250 mL) 35% Ontario Whipping Cream
1 tbsp (15 mL) icing sugar
1 tsp (5 mL) vanilla
 

Instructions:
1. In small nonstick skillet, combine oats, walnuts, honey, oil, vanilla and cinnamon; cook, over medium heat, stirring often until golden, about 5 minutes. Stir in pumpkin seeds; transfer to small bowl to cool.
2. Salad: In large bowl, whisk wine, honey and orange juice to combine. Add fruit; gently toss. Cover; refrigerate until chilled, about 2 hours.
3. In large bowl, using electric mixer, on high speed, beat cream until it begins to thicken. Add icing sugar and vanilla; beat until soft peaks.  
4. To serve, spoon granola, fruit and wine mixture into bowls. Top with whipped cream.
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