Benson coupe from benson hotel's london grill restaurant

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

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