Break 2 cookies into small pieces and line the bottom
of a parfait dish.
Add layers of ice cream, sliced grapes and the
remaining cookies, broken into small pieces. Top
with whipped cream.
Sprinkle sliced almonds on top and drizzle with
caramel syrup to taste. Makes 1 serving.
Recipe developed by Patricia Davis, employee of Pandol Bros., Inc.
4 Lorna Doone (or similar
shortbread) cookies
2-4 scoops vanilla
ice cream
1/2 cup Pandol red
and green seedless
grapes, sliced
Dollop of whipped cream
1 tablespoon
sliced almonds
Caramel syrup
Grape and Caramel Parfait
Pandol Bros., Inc.
Cut grapefruits in half horizontally. Cut all around the
inside edges and between the membranes to release
the segments. Place the segments in a bowl and cut
into bite-size pieces.
Remove all the membrane from 6 of the grapefruit
halves; discard the remaining halves.
Place a large scoop of ice cream in each hollowed-out
grapefruit half. Cover and set in the freezer until
ready to use.
Add ginger and sugar to the grapefruit in the bowl
and toss gently. Cover and refrigerate.
To serve, spoon some grapefruit mixture over the ice
cream in each grapefruit basket. Garnish with mint.
Makes 6 servings.
Brands may vary by region; substitute a similar product.
6 Tropicana* red
grapefruits
Vanilla ice cream or
frozen yogurt
4 teaspoons finely
chopped peeled ginger
1/3 cup firmly packed light
brown sugar
Fresh mint leaves, for
garnish (optional)
Red Grapefruit Baskets
Greene River Marketing/ Tropicana
