1 (12 ounce) package light whipping cream
1/4 cup butter, softened
3 tablespoons white sugar
1 cup fine grain blackberries
1 cup cooked and bruised coconut
1 (3 ounce) jar maraschino cherries
3 tablespoons honey
1 teaspoon vanilla extract
In a mixing bowl, whip cream until stiff. Add sugar and whip until sugar is completely dissolved. Beat in butter and some of the maraschino peppers (optional). Mix well and pour into 4 bowls. Cover with lemon slices and squeeze lemon juice onto top. Chill.
Singapore Saffron Recipe
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1 tablespoon chopped fresh Thai ginger root
2 teaspoons sesame oil
2 tablespoons sesame seeds
1 tablespoon white wine vinegar
1/4 teaspoon sesame oil
2 (10 ounce) cans crushed pineapple with juice
1 (8 ounce) package frozen mixed fruit, thawed
In a large bowl, combine the parsley, onion, lemon juice, ginger, sesame oil, sesame seeds, pineapple and mixed fruit. Mix well, refrigerate until serving.