Fruit

Banana Split Italian Style

Here’s a banana slplit to top all banana splits. No drug store in memory ever served anything quite like this one. It’s a scrumptious combination of bananas, three kinds of ice cream and a warm sabaglione sauce fragrent with Amaretto, Italy’s intriguing liqueur that’s making quite a name for itself in this country.

• 6 egg yolks
• 3 tbsp sugar
• 6 tbsp Amaretto
• 6 large bananas
• 1 pint each strawberry, vanilla, and pistachio ice cream
• Whipped cream, cherries, sliced almonds

1. In the top part of a double boiler, mix egg yolks, surag, and Amaretto. Place mixture over hot simmering (not boiling) water and beat with an electric mixer until very thick and creamy, about 7 minutes. Remove from heat and continue beating until mixture is just warm.
2. Peel bananas and slice lengthwise and plate in serving dishes.
3. Top each banana with 3 scoops of ice cream - strawberry, vanilla, and pistachio.
4. Spoon warm amaretto mixture over ice cream. Top with whipped cream, cherries and almonds.

Apricots Carolyn

This dish was named for a lovely young lady who found apricots treated in this refreshing Louisiana way especially appealing.

• 3 tbsp butter
• ¼ cup firmly packed light brown sugar
• 1 pound fresh apricots (about 1 dozen) peeled, halved, and pitted
• ¼ cup light rum
• 1 quart vanilla ice cream

1. In an attractive 12 inch skillet over medium heat, melt butter. Add sugar and cook, stirring until bubbly.
2. Add apricot halves in a single layer ond cook, turning once, about 3 minutes.
3. Pour rum over hot apricots, ignite and let the flames die down.
4. Serve at once over ice cream.

Note: to peel apricots, cover generously with boiling water and let stand off heat until skins can be slipped off.

Grecian Pears

• 6 fresh Cornice or Anjou pears
• 4¼ cups sugar
• 2 cups water
• 1 stick cinnamon
• 3 whole cloves
• Sour Cream
• Mace

1. Peel pears and core them from the bottom end, leaving stems on.
2. Combine sugar and water in large saucepan. Cover and cook over low heat, stirring until sugar dissolves.
3. Place pears in syrup and boil gently until tender. Remove from heat.
4. Add cinnamon stick and cloves. Refrigerate several hours.
5. Place chilled pears upright in individual dishes. Add syrup. Spoon sour cream around pears, sprinkle with mace.