Ingredients
- 6 bowl
- 4 kiwi fruit
- 2 mango ice
- 2 raspberry ice
- 2 lime ice
- 2 kirsch
- 1 creme de menthe in food processor
- 1 apricots (drained canned)
- 2 cups strawberries
- 7/8 cup orange juice
- 1/2 cup granulated sugar
- 1/4 cup grand marnier in food processor
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.
