PATTI VDRJ67A
4 apple, unpeeled, thin sliced
3 banana, peeled, thin sliced
3 pear, unpeeled, thin sliced
2 pineapple, fresh (with tops)
2 strawberry, halved, -tops
1 1/2 lb grape, halved, seeded
1 pt kumquat
1 1/2 cup whipping cream
1 1/2 cup powdered sugar, sifted
4 tsp vanilla
1/4 tsp almond extract
2 qt ice, finely crushed
3/4 cup almonds, toasted & slivered
3/4 cup fresh orange juice
1/4 cup kirsch
Directions
Sprinkle bananas, apples and pears with fresh lemon juice. Cut
pineapples in half. Using curved serrated knife, hollow out pineapple
halves, leaving 1/2" shell (reserve shells and all juice). Discard
core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add
sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours.
For ice cream: Blend cream, powdered sugar and extracts in large
bowl. Gradually fold in ice (or fresh clean snow) until mixture is
consistency of ice cream. Fold in nuts. Add reserved pineapple juice
to fruit. Blend in orange juice and kirsch. Spoon fruit into
pineapple shells. Top with ice cream. Serve immediately.
*Can substitute any fresh seasonal fruit and combination of purple
and green grapes and red and green apples.
Servings: 10 servings
Almond-Snow Fruit Boats * Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut
The History of Recipes
Academics have proved the existance of recipes far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early cookbooks were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also recounts how the cooks of his times used many herbs and spices, including a few you will know like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there were a couple of books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in recipe manuscripts, many of which still exist in private collections. By the arrival of the 20th century, cookery books are starting to become popular mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Almond Snow Fruit Boats _ recipe.
