Mandarin Fruit Sundaedesserts 1/2 whole fresh pineapple -- 1 peeled and cored 1 small mango -- pitted and peeled 1 whole papaya -- seeded and 1 peeled 2 whole navel oranges -- peel, 1 pith removed 1 sectioned 3 tablespoon rum -- coconut scented 3 teaspoon sugar 1 pint lemon sorbet 1/4 cup shredded coconut meat -- 1 sweetened and toaste Slice the pineapple, mango, and papaya into 1/8-inch thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut. Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve |
