Mandarin fruit sundae
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | Whole fresh pineapple -- | |
Peeled and cored | ||
1 | small | Mango -- pitted and peeled |
1 | Whole papaya -- seeded and | |
Peeled | ||
2 | Whole navel oranges -- peel, | |
Pith removed | ||
Sectioned | ||
3 | tablespoons | Rum -- coconut scented |
3 | teaspoons | Sugar |
1 | pint | Lemon sorbet |
¼ | cup | Shredded coconut meat -- |
Sweetened and toaste |
Directions
Slice the pineapple, mango, and papaya into ⅛-inch thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve