COUPE ALEXANDER
This is a recipe from Perino's Restaurant in Los Angeles, CA back in the '60's that made it's way into my grandmother's recipe box.
Provided by Member 610488
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
- Toast coconut lightly under broiler.
- Line champagne or sherbet glasses with a half inch of vanilla ice cream.
- Drain soaked raspberries and fill glasses to within one inch of the top.
- Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.
Nutrition Facts : Calories 396.8, Fat 20.5, SaturatedFat 15.2, Cholesterol 31.4, Sodium 98, Carbohydrate 51.8, Fiber 10.3, Sugar 37.5, Protein 5.3
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