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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My recipe source is the Turbana Corp. As written, the recipe calls for fruit cocktail ... BUT I like to use fresh fruit (when in season), buy a sml jar of cherries to garnish & only use fruit cocktail as a last resort. This dish works well as part of a brunch menu, luncheon dish or dessert & can be paired w/a cookie or sml serving of pound cake when used as a dessert. Enjoy! Ingredients:
2 (15 ounce) cans fruit cocktail (drained, cherries removed & reserved) |
5 bananas, sliced |
1/4 cup grand marnier (or another orange liqueur) |
1/2 cup orange juice |
1/2 teaspoon vanilla extract |
1/2 cup papaya (puree in blender) |
1/4 cup fresh cream |
Directions:
1. Combine drained fruit cocktail + banana slices & set aside.
2. Use a blender or hand-held whipper/blender tool to combine the remaining ingredients (a smooth sauce is obtained when papaya purée is prepared in a blender).
3. Spoon fruit/banana mix into 6 cocktail glasses & pour purée sauce over fruit. Garnish w/reserved cherries & mint leaves.
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