| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Sugar |
| 1 | ts | Chopped lemon zest |
| 3/4 | c | Water |
| 2 1/4 | lb | Fresh cranberries |
| 1/2 | ts | Vanilla |
| 10 | Inch sweet pastry crust, docked and totally, blind baked | |
| 1 | c | Whipped cream |
| Sprigs of mint | ||
| Chopped lemon zest | ||
| Powdered sugar |
INSTRUCTIONS
Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5 minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon remove the cranberries and reduce the syrup by half. Add vanilla. Pour the syrup over the berries and allow to cool. Fold in the whipped cream and fill the pastry crust. Chill completely. Garnish with mint, lemon zest, and powdered sugar. Yield: 8-10 servings Posted to MC-Recipe Digest V1 #331 Recipe by: ESSENCE OF EMERIL SHOW #EE2243 From: Meg Antczak <meginny@frontiernet.net> Date: Fri, 6 Dec 1996 07:58:48 -0500
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