Benson coupe from benson hotel's london grill restaurant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Apple | |
| 1 | Orange | |
| 1 | Banana | |
| 1 | Peach | |
| OR other seasonal fruit as desired | ||
| 1 | ounce | Curacao |
| 2 | ounces | Whipping cream, whipped |
| 6 | Scoops strawberry ice cream | |
| 6 | Pineapple rings | |
| 3 | Strawberries, halved | |
Directions
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