Greek Honey Cream

Yield: 8 servings

1/4 cup coarsely chopped walnuts
1/4 cup coarsely chopped almonds
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pistachios
1 cup honey
1 cup chilled whipping cream

Preheat oven to 325 degrees F.

Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Coolcompletely.
Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream inanother large bowl until stiff peaks form. Fold nuts into cream.

Gently fold cream into honey, leaving afew steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can beprepared 1 day ahead.)
Place dollop of honey cream on each plate. Surround with fruit and serve.
Servings: 8