| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | Dessert | 5 | Servings |
INGREDIENTS
| 1 | Fruit in heavy syrup, frozen | |
| at least 12 hours | ||
| 2 | T | Brandy, rum or amaretto |
| optional |
INSTRUCTIONS
From: drorak@panix.com (Drora Kemp) Date: Fri, 19 Jul 1996 13:17:38 -0400 (EDT) >From the New York Times Living Section of 7/17/96 - Place the can in warm water for about 1 minute. Remove from can, pour any liquid into a food processor. Slide the fruit out and chop into 1-inch pieces. Place in food processor with the brandy and process until smooth, about 1 minute. Serve at once, or transfer to container, and place in the freezer. Yield: about 1 pint, 4 servings. Doesn't this sound just perfect for this weater (oppresively hot here in Manhattan)? My freezer is doing its job as we speak on a can of apricots, one of peaches and one of pineapples. Can't wait to get home and create a frozen delight - at least I hope that I will. JEWISH-FOOD digest 268 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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