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 distant history, certainly as far as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. This early Roman chef informs us how the ancient cooks were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like basil, mint and parsley. Moving on, there were two interesting books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused an explosion in books on cookery, most of which are kept safe in academic collections. During the next few hundred years, the rich and powerful families of the West competed with each other to serve the most extravagent banquests, and as a result chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books were in high demand, as a result of increased literacy, more spare time and having more money to spend. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Almond Snow Fruit Boats _ recipe.
