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Recipes - and - RecipesRecipe courtesy of Emeril Lagasse, Emeril’s Potluck, HarperCollins Publishers, 2004
1/2 cup cream cheese, at room temperature (about 4 ounces)
1/2 cup sour cream
1 tablespoon plus 2 teaspoons light brown sugar
1 tablespoon fresh lemon juice
1 ripe pineapple, peeled, cored, and chopped (about 5 1/2 cups)
3 oranges, peeled, and sliced (about 1 cup)
2 grapefruit, peeled and sliced (about 1/2 cup)
1 cup toasted pecans (7 minutes at 350°F)
1 cup toasted coconut (10 minutes at 350°F)
Combine the cream cheese, sour cream, brown sugar, and lemon juice in a large
bowl. Whisk to blend. Add the pineapple, cherries, oranges, grapefruit, and
pecans and stir to mix. Place in a serving dish, garnish with the coconut, and
serve immediately.`
Makes about 8 cups, 8 servings
Barb Aoki
RoyalBed and Breakfast
Penticton BC
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