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Puddings and Creams
Fig and Almond Cream (using canned figs with syrup, toasted almonds and vanilla ice cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

canned figs with syrup
toasted almonds, shredded
vanilla ice cream



Directions

Rub figs with syrup through sieve; chill.

Fill parfait glasses half full of vanilla ice cream, cover with some of the syrup, and add another layer of ice cream.

Serve sprinkled with the almonds.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Pissaro: La cuellette des pommes, 1886.

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