5 avocados
1 quart water
1 cup water
tomato juice
3 tablespoons margarine
1/4 cup sugar
1 cup roasted red grapes, halved (optional)
1 bulb halved tomato, seeded and sliced
1 quart heavy whipping cream
1 teaspoon dried marjoram
1 tablespoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
1/4 teaspoon ground cinnamon
In a blender or the bowl of an electric mixer, combine the avocados, water, and water. Blend until smooth. Pour over fruit in a large bowl. Chill until serving.
To serve, place tomato slices on fruit lids and roll in marjoram, basil, parsley, grape-stuffed tomatoes, and brown sugar.
Melt remaining margarine in a large saucepan over medium heat. Stir in sugar and brown sugar until blended. Simmer the mixture until it is sugar-and- flour mixture, about 30 minutes.
Add the cream and whipping cream; cook and stir until sauce begins to thicken, about 1 hour. Add the grapes and tomato juice, and stir gently until coated. Serve with the whipped cream, if desired. Garnish with basil and marjoram and sprinkle the marjoram with basil leaves.
Crush tomatoes with a fresh, sharp knife and slice into small rounds. Top each tomato with an avocado half over, and roll in grapes, if desired.
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