3 pints fresh strawberries, rinsed, dried, and sliced lengthwise
4 large navel oranges, peeled and cut into pithless sections
1 cup black grapes, cut in half and seeded
2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries
1 to 2 tablespoons powdered sugar, or to taste
2 tablespoons orange liqueur (Cointreau or Grand Marnier)
1 tablespoon heavy cream
Arrange fruit on large decorative platter. Purèe sauce ingredients, and serve in small pitcher on side.
Note: Use other fresh fruit when available: blueberries, blackberries, raspberries; peaches, nectarines, melons cut into thin wedges.
Quick Cuisine: Power Brunch was originally featured in Domain, March/April 1989