Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Apple |
1 \N | Orange |
1 \N | Banana |
1 \N | Peach |
\N \N | OR other seasonal fruit as desired |
1 ounce | Curacao |
2 ounces | Whipping cream, whipped |
6 \N | Scoops strawberry ice cream |
6 \N | Pineapple rings |
3 \N | Strawberries, halved |
1. Remove cores and pits of fruit, peel banana and cut all into ¼ inch pieces.
2. Marinate in Curacao approximately 2 hours. Just before serving, mix in whipped cream, reserving small amount for garnish.
3. For each serving, place 1 scoop strawberry ice cream in chilled dessert glass, surround with marinated fruit salad, and top with pineapple ring and ½ strawberry. Garnish with reserved whipped cream.
Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979.
Wine? They recommend: Schramsberg Blanc de Blancs with this dish.
Typos by Brenda Adams <adamsfmle@...>; mc post 5/31/97 Recipe by: The Benson Hotel, Portland, Oregon Posted to MC-Recipe Digest V1 #630 by Badams <adamsfmle@...> on May 31, 1997