Spafford fresh fruit mold
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 2 | larges | Oranges |
| 1 | Grapefruit | |
| 2 | larges | Apples |
| 1 | large | Pear |
| 2 | Bananas | |
| 1 | cup | Diced melon -- optional |
| 6 | Maraschino cherries | |
| Quartered | ||
| 6 | larges | Eggs separated |
| 1¼ | cup | Sugar |
| 1½ | tablespoon | Gelatin soaked in |
| ¾ | cup | Cold water |
| ¼ | cup | Grand marnier -- kirsch or |
| Cointreau | ||
| 2 | cups | Strained orange juice -- |
| Fresh | ||
| Or frozen or canned | ||
Directions
grate finely the skins of the oranges and grapefruit, set the gratings aside in a large bowl. Peel all the fruit and cut it into cubes as for fruit salad. Drain it. Beat the egg yolks with the sugar and blend them with the grated rind. In a large saucepa Add this liquid mixture to the egg yolk and fruit. Beat the egg whites until they are stiff and fold them into the fruit mixture. Chill this in the refrigerator for 2 hours. Serve in deep dessert dishes.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman