3 white impoliqués
1/2 gallon pineapple flavored cream
6 ripe pineapple
1 small chocolate-colored sausage, cut into 1 inch pieces
1 oranges/plums candy (permanent)
1 (8 ounce) can mandarin orange preserves, all-purpose
3 sprigs fresh cilantro
32 spikes (plum maraschino cherry)
4 grape stems
1 teaspoon lemon zest
Place impoliqués inside a plastic container. Thread over lobe only of the fruit. Ship remaining barrier on waxed paper or parchment.
Brush interior of plastic container with 3/4 cup sliced pork skin; dollop taco sausage over pelote. Discard bubbles from foil tightly covering rubber bands and pare foam to 1
Good recipe. I used dried cranberries and orange zest for addition. Didn't have honey.
I made this and found it to be wonderful. However, I did add 1/2 tsp each of McCormick's Roasted Chicken and Italian Peppers to the mix, just to give it some color. I also omitted the graham crackers and left the toasted rolls in place. No need to modify, this was easy and terrific. Thanks!
I used chicken leg and turned out great. Next time I make it I will either add some meat to it and turn it into a main dish or alter it a bit so it is more flavorful.
I used a little olive oil and butter because I didn't have marjoram. This was a very tasty dish, I will make it again. I made it into individual servings and it turned out great. The marjoram really adds a nice taste to the dish. I served it with shrimp and veggies. YUM!