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Tante Marie's Cooking School

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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  

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

Tante Marie's Cooking School  

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

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