THE NAME of this recipe, meaning "never enough" in a Hindu dialect, was bestowed by an enthusiastic guest. The dessert may also be prepared with yellow peaches, apricots, strawberries, pineapple, etc.

To serve three or four:



4-5 ripe white peaches
1 pint raspberries
1/2 cup granulated sugar
Juice of 1/4 lemon
Juice of 1/4 grapefruit
Slivered blanched almonds

CHILL THE peaches in the refrigerator.

Hull the raspberries, and press them through a strainer, collecting the juice in a china or ceramic bowl.

Add the sugar, the lemon and grapefruit juices, mix well, and chill in the refrigerator for at least 1 hour.

Peel the peaches, and slice them into a dessert bowl. Cover with the raspberry sauce, sprinkle with the slivered almonds, and serve with plain cookies or lady fingers.





See other original recipes



La Cuisine Chantraine