Fruits aux Sept Liqueurs

Preparation info

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Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

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Put into an ample bowl the following: slices of orange, tangerines, and bananas; pitted cherries; wood strawberries and peeled grapes; sliced peeled peaches and plums and ripe pears. Sprinkle them with sugar and a little lime juice.

Pour over them the following liquid, which has been made of a wine-glassful each of the following but no other liqueurs, all mixed thoroughly together: brandy, kirsch, Cointreau, Benedictine, maraschino, and a touch of kümmel.

Stir the salad lightly, and put on ice for two hours. Just before serving, pour half a bottle of demi-sec champagne over it.