La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/577/Brandied_Raspberry_Bavarian
Brandied Raspberry Bavarian
Yield: Makes 10 servings
Ingredients
| 1 |
can |
(1-lb., 4-oz.) Dole Crushed Pineapple in Juice
|
|
|
| 2 |
pkgs. |
(6-oz.) raspberry gelatin
|
|
|
| 3 |
cups |
boiling water
|
|
|
| 2 |
cups |
cold water
|
|
|
| 1 |
teaspoon |
grated lemon peel
|
|
|
| 1/2 |
cup |
brandy
|
|
|
| 1/2 |
pint |
whipping cream
|
|
|
| 2 |
tablespoons |
sugar
|
|
|
Directions:
Drain pineapple reserving all juice. Dissolve gelatin in boiling water. Stir in reserved pineapple juice, cold water, lemon peel and brandy. Chill to consistency of unbeaten egg white. Whip cream with sugar. Fold into thickened gelatin along with drained pineapple. Pour into Bundt pan. Chill overnight.
Recipe compliments of Dole.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/577/Brandied_Raspberry_Bavarian