| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”