Yield: 5 cups.
½ cup heavy cream
1 tablespoon sugar
4 ounces cream cheese, softened
6 ounces sour cream
1 cup tangerine segments, approximately 7 tangerines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, coarsely chopped pecans
½ cup dried sour cherries
Mini marshmallows (optional)
Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the cream cheese and sour cream and whisk to combine. Add the tangerine segments, pineapple, coconut, pecans, and cherries, and stir to combine. Transfer to a glass serving bowl, cover, and place in the refrigerator for 2 hours before serving. Garnish with mini marshmallows (optional).
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
