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Ginger Layer Dessert


2 x 225g peach slices, mandarins or pear quarter or a mix of these
250g packet gingernuts, broken into pieces
1 1/4 cups cream, lightly whipped
Chocolate vermicelli to decorate

Drain the cans of fruit, reserving the syrup. Place one third of the gingernuts in a layer in the bottom of a 5 cup souffle dish and spoon over just enough of the syrup to moisten the biscuits.

Arrange one third of the fruit on top and cover with a layer of cream. Repeat the layers twice and chill in the refrigerator. Decorate with chocolate vermicelli before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.