Recipe - Crepes Tivoli

1 cup Whipping cream
2 tablespoon Granulated sugar
2/3 cup Alize'
2 Mangoes, peeled and pit
removed
2 Passion fruit
18 Crepes

This recipe turned out just as good as it sounds. I won't post the crepe
batter recipe as it is pretty standard, but if anyone needs it, let me
know. I couldn't find any passion fruit so subbed Papaya. Garnished the
plates with slices of fresh pineapple.

"Alize' is a French cognac and passion fruit liqueur that has so much fruit
it must be refrigerated after opening. When you buy passion fruit, look for
ones that have a tropical fragrance and a wrinkled outer skin to ensure
ripeness."

Preheat oven to 350 F. (180 C). Whip cream until it holds its shape. Beat
in sugar and 1/3 cup Alize' and continue to beat until cream holds firm
peaks.

In food processor or blender, puree both mangoes until still slightly
chunky. Combine with the pulp and seeds of one passion fruit. Fold into
Alize' flavoured cream.

Fold crepes in half and reheat on cookie sheet for three minutes or until
warm. Place 2 tablesp. (25 ml) mango mixture into center of warmed crepe
and fold over, creating a triangle. Combine pulp of second passion fruit
with remaining Alize' and spoon over each crepe.

Serves six.

From LCBO Food and Drink magazine, Spring 1997. Posted to FOODWINE Digest
02 Apr 97 by Leslie Duncan duncan@VIANET.ON.CA on Apr 3, 1997