Crepes with alize and tropical fruits

1 Servings

Ingredients

Quantity Ingredient
1 cup Whipping cream
2 tablespoons Granulated sugar
⅔ cup Alize'
2 Mangoes, peeled and pit removed
2 Passion fruit
18 Crepes

Directions

This recipe turned out just as good as it sounds. I won't post the crepe batter recipe as it is pretty standard, but if anyone needs it, let me know. I couldn't find any passion fruit so subbed Papaya. Garnished the plates with slices of fresh pineapple.

"Alize' is a French cognac and passion fruit liqueur that has so much fruit it must be refrigerated after opening. When you buy passion fruit, look for ones that have a tropical fragrance and a wrinkled outer skin to ensure ripeness."

Preheat oven to 350 F. (180 C). Whip cream until it holds its shape. Beat in sugar and ⅓ cup Alize' and continue to beat until cream holds firm peaks.

In food processor or blender, puree both mangoes until still slightly chunky. Combine with the pulp and seeds of one passion fruit. Fold into Alize' flavoured cream.

Fold crepes in half and reheat on cookie sheet for three minutes or until warm. Place 2 tablesp. (25 ml) mango mixture into center of warmed crepe and fold over, creating a triangle. Combine pulp of second passion fruit with remaining Alize' and spoon over each crepe.

Serves six.

>From LCBO Food and Drink magazine, Spring 1997. Posted to FOODWINE Digest 02 Apr 97 by Leslie Duncan <duncan@...> on Apr 3, 1997

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