Issuu on Google+

Tante Marie's Cooking School

1 of 1

Though the name sounds like somewhat of an exaggeration, you'll agree that these brownies are absolutely heavenly.

Tante Marie’s Pineapple Carpaccio Ingredients 1 cup sugar 2 cups water 6 red peppercorns 1/4 tsp. ground allspice 1 Tbs. dark rum1 fresh pineapple 1/2 pint lemon sorbet

Instructions To make the sugar syrup, place the sugar and water in a medium-sized saucepan and stir gently over low heat to melt the sugar. When the sugar is dissolved, let the syrup cook over medium heat for 5 minutes. Remove from the heat, add the peppercorns and allspice and rum, and let cool. With a large, sharp knife remove all the skin from the pineapple. If you have a pineapple corer, remove the core of the pineapple. Otherwise, use a long thin knife to remove the tough core in the center of the pineapple. Place the trimmed pineapple in the freezer long enough to partially freeze it. With a thin, sharp knife, cut rounds of pineapple as thinly as possible. Place these in 8 soup bowls, cover the slices with spoonfuls of the sugar syrup. And, place a spoonful of the sorbet in the center of each bowl. Serve immediately. Serves 8. Š Mary S. Risley (The idea for this recipe came from DESTINEE in New York.)

Tante Marie's Cooking School