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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