Tutti-Frutti

Ingredients

• 1 pint vanilla ice cream
• 2 ounces candied angelica
• 4 ounces candied cherries
• 1 pint raspberry water ice
• 2 ounces candied orange
• 1 pint pistachio ice cream
• Maraschino sauce

Method

1. 1

   Line a chilled 3-pint mold with vanilla ice cream.

2. 2

   Scatter over it ½ the fruit, thoroughly mixed.

3. 3

   Spread water ice over fruit and fill in with pistachio ice cream.

4. 4

   Cover tightly.

5. 5

   Pack in ice and salt for 1.5 hours.

6. 6

   Serve with Maraschino sauce.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 28. The excerpt below is the record exactly as published.

Tutti-Frutti) i cup pistachio nuts 4 ounces candied orange peel or almonds, blanched Kirsch 4 ounces candied cherries 1 quart pineapple sherbet 4 ounces candied apricots 1 quart orange sherbet Soak nuts and fruits in kirsch to cover until soft. Spread 1 pint of pineapple sherbet in a thin layer in the bottom of a 2 quart mold. Set mold in a mixture of ice and salt. Dice fruit and nuts, add to orange sherbet and pack down well on first layer. Fill mold to a little above the edge with remaining pineapple ice, press lid on tightly, seal joints with a buttered strip of muslin, pack in salt and ice and freeze 2 or 3 hours. This ice is a general favorite in Italy, each sorbetajo (maker of ices) having his own formula. The candied fruits are soaked until soft in lemon- and vanilla-flavored syrups; in maraschino, kirsch, or any desired liquor. Other combinations of fruits are used; pears, figs, angelica, preserved ginger and cumquats give a pleasing variety. Almonds, pistachios, chestnuts, and hazelnuts soaked in hot syrups until soft, and chopped fine, are added to fruits. ORANGE GRANITE (Granita d'Arancia) 3 cups orange juice 1 quart water 2 cups sugar About 1 dozen oranges are needed. Peel six of them, remove every bit of the white and cut in thin slices; lay these in a dish, sprinkle with sugar and let stand 3 to 4 hours to make a rich syrup; then drain. Squeeze juice of remaining oranges into this. Add water, mix well, and strain into freezer. When half ITALIAN 65 frozen, like wet snow, fill small glasses and serve. These ices are delicious but will not stand. STRAWBERRY GRANITE (Granita di Fragola) 1% cups strawberry juice 2 tablespoons lemon juice 2% cups sugar 1 quart water Mash berries. 1 heaping quart of ripe berries will suffice. Cover with sugar and let stand several hours to form a rich syrup. Then strain, add lemon juice and water, put in freezer and freeze until mixture has a snowy, frosty look. Serve in tall, thin glasses. Raspberry granite is made the same way, sub- stituting raspberries for strawberries. Any summer fruit drink may be served as a granite if prepared and frozen as above. In Italy, France and Spain, wherever freezers are wanting, granites are frozen in wide-mouthed water-jugs or bottles. These are filled with the fruit mixture, set in ice and salt, and stirred with a spatula. As ice forms on the sides it is scraped down and mixed with the liquid. POMONA SHERBET 1 quart fresh sweet cider 1 pint orange juice 3 cups granulated sugar Mix well; let stand 2-3 hours, stir thoroughly, then freeze hard. Let ripen 2-3 hours packed in ice-salt mixture. PEACH SHERBET (Sorbetto di Pesche) 1 quart peach pulp 1 pint orange juice 3 cups granulated sugar Mix thoroughly peach pulp, orange juice and sugar, let stand 2-3 hours, stir well, put in freezer and freeze hard. Let ripen 2-3 hours packed in ice-salt mixture. 66 THE EUROPEAN COOKBOOK There are many other excellent combinations; such as pine- apple, orange and lemon; strawberry, raspberry and currant; grape, with cherry and plum. As these fruit sherbets are made without water, they are very rich in body and luscious in taste. PINEAPPLE SHERBET {Sorbretto di Ananas so) i large ripe pineapple i quart water 2 cups granulated sugar 2 tablespoons lemon juice 2 tablespoons orange juice Peel, slice and pound pineapple to a pulp. Put through a strainer. Boil sugar and water to a syrup and let cool. Add fruit juices and pineapple. Strain through a muslin cloth and freeze. ROMAN PUNCH (Ponce alia Romano) 1 quart water 2 cups powdered sugar Juice of 3 large lemons 1 cup Jamaica rum Grated rind (yellow only) of 1 lemon Mix all ingredients in a bowl, except rum. Beat 5 minutes, add rum, beat 2 minutes, then strain into freezer, and freeze. TUTTI-FRUTTI 1 pint vanilla ice cream 2 ounces candied angelica, 4 ounces candied cherries, shredded halved 1 pint raspberry water ice 2 ounces candied orange, 1 pint pistachio ice cream shredded Maraschino sauce

Cook this with the app: pantry check, scaling, and the assistant.