Macedoine of fresh fruits
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A variety of fresh fruits | ||
| Powdered sugar | ||
| Liquor,a liqueur or wine | ||
Directions
These fruit and wine or liqueur combinations should be composed of perfect, fresh, unblemished naturally ripened pared, seeded and sliced seasonal fruits. Try strawberries, raspberries, peaches, apricots, melon balls, cherries and/or nectarines. Be sure to prick the fruits to allow the marinade to soak in. If you use raw apples or pears marinade the slices for several hours in the wine or liqueur or they will be too hard.
Some good combinations are: cognac and oranges, brandy with cherries and clove-studded peaches and port with melon balls. A macedoine is usually served cold but may be flambe'ed at room temperature with extra liquor.
Place the prepared fruit in layers in a crystal bowl with a sprinkling of powdered sugar on each layer. Stir the fruit gently until the sugar is dissolved then add for each quart of fruit 2 to 4 tbl cognac, brandy, rum or Kirsch. Serve over vanilla ice cream or with cake. Submitted By JIM WELLER On 04-05-95
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