Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Fruit Cup with Marsala Sauce

:  Charter Issue, 1990

No votes yet

Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries with their dusky bloom. This combination is exceptionally tasty, particularly when the plums have an edge of tartness. Sweeter fruits can be substituted; chunks of nectarines, cherries and gooseberries go together delightfully, as do cantaloupe, blackberries and kiwis.


Fruit Cup with Marsala Sauce Recipe
Create a Review

Be the First to Review Fruit Cup with Marsala Sauce

There are currently no reviews for this recipe.
Be the first to review this recipe.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Cancel
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner