Recipe - Benson Coupe From Benson Hotels London Grill Restaurant

1 Apple
1 Orange
1 Banana
1 Peach
OR other seasonal fruit as
desired
1 ounce Curacao
2 ounce Whipping cream, whipped
6 Scoops strawberry ice cream
6 Pineapple rings
3 Strawberries, halved

1. Remove cores and pits of fruit, peel banana and cut all into One fourth inch
pieces.

2. Marinate in Curacao approximately 2 hours. Just before serving, mix in
whipped cream, reserving small amount for garnish.

3. For each serving, place 1 scoop strawberry ice cream in chilled dessert
glass, surround with marinated fruit salad, and top with pineapple ring and
One half strawberry. Garnish with reserved whipped cream.

Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete
Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and
Emily Crumpacker, 1979.

Wine? They recommend: Schramsberg Blanc de Blancs with this dish.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 5/31/97

Recipe by: The Benson Hotel, Portland, Oregon Posted to MCRecipe Digest V1
#630 by Badams adamsfmle@sprintmail.com on May 31, 1997