Subject: Peach Parfait
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:39:45 EDT
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F O O D F U N N Y
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Reader J. Hill is obviously trying to break the ol' World Wide
Recipes Groan-O-Meter with this one:
A fellow walked into a Baskin & Robbins Ice Cream Parlor on a very hot
summer day. He ordered a double scooped chocolate cone, received it,
and then walked away. Outside on the sidewalk he paused for a bit,
then he pulled out a pair of red birds, sat down on a nearby bench
with his birds, and placed them on top of his fudgie. A passerby who
glanced over his way and noticed the curious sight was prompted to
ask, "What's happening, Bud, with your treat with two birdies alight?"
The fellow replied in a curious way, in an absolute serious tone, "I'm
just trying, dear sir, as best I know how, to chill two birds with one
cone."
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T O D A Y ' S R E C I P E
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At the risk of sounding repetitive, I wish more people would consider
eating fresh fruit for dessert as they have been doing in France for
centuries. This elegant method of serving makes it even more of a
treat.
Peach Parfait
4 small peaches, thinly sliced
2 cups (500 ml) fresh blueberries, raspberries,
blackberries, or combination of berries
2 cups (500 ml) sparkling white wine
1/4 cup (60 ml) Grand Marnier, creme de cassis,
or fruit-flavored liqueur of your choice
Place the peaches and berries in alternating layers in 4 champagne
flutes or wine glasses. Add the sparkling wine and top with the
fruit-flavored liqueur. Serves 4.
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