Name: Fruit Supreme with Pink Champagne
Ingredients: 1 pt Strawberries; 2 lg Grapefruit; 3 lg Navel oranges; 1 Bottle pink champagne; 1 pk Pitted dates; (8 oz) halved, or; 1/2 lb fresh dates; pitted and halved; 2 pt Lemon sherbet

If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits		Desserts, Restaurants	12	Servings

INGREDIENTS

1	pt	Strawberries
2	lg	Grapefruit
3	lg	Navel oranges
1		Bottle pink champagne
1	pk	Pitted dates; (8 oz) halved, or
		1/2 lb fresh dates; pitted and halved
2	pt	Lemon sherbet

INSTRUCTIONS

1. Wash fresh strawberries; drain. Remove hulls. Cut any large berries in
half.
2. Peel and section grapefruit and oranges. Refrigerate fruit until it is
well chilled - about 2 hours. (If using frozen straw-berries, thaw and
drain.) Also, refrigerate champagne until ready to use.
3. Combine fruit and dates in chilled large bowl; toss lightly. Arrange
fruit mixture in 12 dessert dishes. Top each serving with small scoop of
lemon sherbet.
4. Pour some champagne over each serving. Serve at once, adding remainder
of champagne as needed. Makes 12 servings. To serve as in picture: Pack
sherbet into 1-quart mold and freeze until firm - at least 3 hours. Unmold
(loosen edges with sharp knife, dip bottom quickly in hot water, and invert
in center of dish), and surround with fruit. Pour some champagne over Fruit
Supreme. Serve with remainder of champagne.
Recipe by: diane@keyway.net  (The Camelback Inn, Scottsdale, Ariz.)
Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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