| Category: | | Desserts | | Style: | | American | | Special Consideration: | | Vegetarian | | Servings: | | 5-6 cups |
Description:
1 eleven-ounce can mandarin oranges, undrained
1/2 cup flat Champagne
1/4 cup sour cream
2 tablespoons honey
Preparation: Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool.
Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream and honey
Ingredients:
1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups)
1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups)
1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups)
Directions:
Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for an hour.
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