Text 16215, 65 rader
Skriven 2014-08-24 23:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: zucchero 842
====================
 ML> All edible fruits perceived as fruit have a hefty water content.
 DD> I know that. That has nothing at all to do with my assertion that the
 DD> majority of the non-water content of strawberries is sugar - of any
 DD> sort. 

Someone, not myself, brought up the water issue, which
really is a non-issue, because all fruit (all food,
pretty much) contains similar percentages of water.

 ML> Source: ndb.nal.usda.gov/ndb/foods
 DD> Sugar being a part of the total carbs - that list bears out my
 DD> assertion. 

Sugar is much of the point of fruit; it appears to me
from the numbers that strawbs are below average in
the sugar bombiness department.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Polynesian Bombe
 Categories: Desserts
   Servings:  6

      2 c  Mango ice, softened
      2 c  Raspberry ice, softened
      2 c  Lime ice, softened

  Change the flavors of this bombe with different ices.  The sauces should
  contrast in color and complement in taste.

  Spread mango ice around sides of 6 cup bowl, preferable stainless
  steel;freeze for 30 minutes.  Spread raspberry ice over mango ice; freeze
  again for 30 minutes.  Spoon lime ice into centre and smooth top. cover
  with foil; freeze for 5 hours or until firm.

  KIWI & CREME DE MENTHE SAUCE: 4 kiwi fruit, peeled 1/3 cup orange juice 1/4
  cup cup granulated sugar 1 tbsp creme de menthe

  In food processor or blender, puree kiwifruit, orange juice, sugar and
  creme de menthe.  Strain through sieve to remove seeds if desired.

  STRAWBERRY & GRAND MARNIER SAUCE: 2 cups strawberries 1/4 cup granulated
  sugar 1/4 cup grand marnier

  In food processor or blender, puree strawberries.  Strain through sieve to
  remove seeds.  Stir in sugar and grand marnier.

  APRICOT & KIRSCH SAUCE: 1 cup drained canned apricots 1/2 cup orange juice
  2 tbsp kirsch

  In food processor or blender, puree apricots, orange juice and kirsch.

  TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30
  minutes in refrigerator. On individual plates, spoon some of each sauce in
  attractive design.  Cut bombe and place slices on top.  Makes about 6
  servings.

  Origin:  Canadian Living cooking collection:  Great Desserts. Shared by:
  Sharon Stevens.

MMMMM

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