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6 ripe bananas, peeled, sliced
3 ripe mangoes, pared, seeded, chopped
4-1/2 oz. grapefruit juice, freshly squeezed
3 oz. orange juice, freshly squeezed
1/3 tsp. ground cinnamon
1-1/2 cups coconut macaroons
1-1/2 cups orange sections
1-1/2 cups grapefruit sections
1-1/2 apricots, sliced
3/4 cup heavy cream
1/4 cup toasted almonds, sliced
Combine bananas, mangoes, juices and cinnamon in stainless steel bowl. Layer mixture and macaroons in parfait glasses or appropriate dessert dishes; top with apricot slices. Arrange orange and grapefruit sections along rim of each glass; chill for 30 minutes. Whip cream.
TO SERVE
Top with whipped cream and sliced almonds. Additional garnishes of chocolate ornament and a Hippenmasse cookie will enhance presentation.
NOTES
Season: Spring, Summer
Food cost: Moderate
Wine notes: Beaumes de Venise, Washington State Riesling
Special ingredients: Ripe mangoes and bananas
3 ripe mangoes, pared, seeded, chopped
4-1/2 oz. grapefruit juice, freshly squeezed
3 oz. orange juice, freshly squeezed
1/3 tsp. ground cinnamon
1-1/2 cups coconut macaroons
1-1/2 cups orange sections
1-1/2 cups grapefruit sections
1-1/2 apricots, sliced
3/4 cup heavy cream
1/4 cup toasted almonds, sliced
Combine bananas, mangoes, juices and cinnamon in stainless steel bowl. Layer mixture and macaroons in parfait glasses or appropriate dessert dishes; top with apricot slices. Arrange orange and grapefruit sections along rim of each glass; chill for 30 minutes. Whip cream.
TO SERVE
Top with whipped cream and sliced almonds. Additional garnishes of chocolate ornament and a Hippenmasse cookie will enhance presentation.
NOTES
Season: Spring, Summer
Food cost: Moderate
Wine notes: Beaumes de Venise, Washington State Riesling
Special ingredients: Ripe mangoes and bananas
