Anonymous Fri Oct 07 12:06:25 2005

6 ripe bananas, peeled, sliced

3 ripe mangoes, pared, seeded, chopped

4-1/2 oz. grapefruit juice, freshly squeezed

3 oz. orange juice, freshly squeezed

1/3 tsp. ground cinnamon

1-1/2 cups coconut macaroons

1-1/2 cups orange sections

1-1/2 cups grapefruit sections

1-1/2 apricots, sliced

3/4 cup heavy cream

1/4 cup toasted almonds, sliced

Combine bananas, mangoes, juices and cinnamon in stainless steel bowl. Layer mixture and macaroons in parfait glasses or appropriate dessert dishes; top with apricot slices. Arrange orange and grapefruit sections along rim of each glass; chill for 30 minutes. Whip cream.

TO SERVE

Top with whipped cream and sliced almonds. Additional garnishes of chocolate ornament and a Hippenmasse cookie will enhance presentation.

NOTES

Season: Spring, Summer

Food cost: Moderate

Wine notes: Beaumes de Venise, Washington State Riesling

Special ingredients: Ripe mangoes and bananas