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Title: Benson Coupe From Benson Hotel's London Grill Restaurant Categories: Fruit, Ant, Desserts Yield: 1 Servings 1 Apple 1 Orange 1 Banana 1 Peach OR other seasonal fruit as -desired 1 oz Curacao 2 oz Whipping cream, whipped 6 Scoops strawberry ice cream 6 Pineapple rings 3 Strawberries, halved 1. Remove cores and pits of fruit, peel banana and cut all into 1/4 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 1/2 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 Recipe by: The Benson Hotel, Portland, Oregon Posted to MC-Recipe Digest V1 #630 by Badams |