Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.
Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.
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