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Bellini
Source:
Casual Cuisines of the World - Trattoria by Mary Beth Clark
Mix champagne with pureed raspberry and peach for a colorful toast.
Added: 01/01/2008
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Pan Forte
Source:
Nancy Silverton's Pastries From the La Brea Bakery
Added: 01/01/2008
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Watermelon Ice
Source:
The Italian Gourmet
Added: 01/01/2008
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Passion Fruit Granita with Tropical Compote
Source:
Cooking.com
Added: 01/01/2008
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Lemon and Rosemary Granita
Source:
Quick from Scratch - Herbs
A little Grand Marnier adds an orange twist to this lemon-fest.
Added: 01/01/2008
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Pear Molds
Source:
The Italian Gourmet
Gelatin elegantly flavored with wine and pureed pears.
Added: 01/01/2008
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Wine and Honey-Marinated Fruit
Source:
Burt Wolf's Menu Cookbook
Added: 01/01/2008
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Italian Strawberry Syrup
Source:
Preserving Fruits and Vegetables
Added: 01/01/2008
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Mangoes and Strawberries in Sweet White Wine
Source:
Essentials of Classic Italian Cooking
Added: 01/01/2008
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Watermelon Granita-Filled Lime Cups
Source:
National Watermelon Promotional Board
Added: 01/01/2008
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Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Source:
Quick From Scratch - Italian
Added: 01/01/2008
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Cantaloupe-Essensia Granita with Fresh Fruit Compote
Source:
Cooking.com
Added: 01/01/2008
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Tangerine Granita
Source:
Burt Wolf's Menu Cookbook
Tangerines make their own frozen serving bowls.
Added: 01/01/2008
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Melon Sorbet
Source:
Casual Cuisines of the World - Trattoria by Mary Beth Clark
Cantaloupe makes a fresh summer finale.
Added: 01/01/2008
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Panforte
Source:
Close-up on Cakes
Glaceed fruit and nuts form a dense, chocolate alternative to fruitcake.
Added: 01/01/2008
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