| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Atlanta |
Desserts, Fruits |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Canned blackberries; in heavy syrup; |
| 2 |
ts |
Blackberry brandy; optional |
INSTRUCTIONS
Force blackberries through a sieve to remove the seeds. Transfer to a
plastic container and freeze at least 12 hours.
Remove the blackberries from the freezer and place the container in hot
water for about 1 minute. Slide the fruit out and chop into 1-inch pieces.
Place in a food processor with the brandy and process until smooth, about 1
minute. Serve at once or transfer to a container and place in the freezer.
Posted to Digest eat-lf.v096.n128
Date: Tue, 20 Aug 1996 16:21:39 -0400
From: "Ellen C." <ellen@brakes.elekta.com>
NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996.
Bernard was commissioned by the Steel "Packaging Council, a trade
group, to
present new uses for canned foods at the April conference of the
International Association of Culinary Professionals in
Philadelphia.
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