Ginger Log
"It's log! It's log! It's long, it's brown and it's round!
Cook time is chill time."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 5
- Yields:
-
1 log
- Serves:
- 6
ingredients
- 198.44 g gingersnaps
- 59.16 ml sherry wine
- 295.73 ml heavy cream
- 226.79 g canned pineapple chunks, drained
- 118.29 ml nuts, chopped and toasted
directions
- Whip the cream and divide into two portions.
- Divide the pineapple into two portions. Chop one portion finely.
- Mix the finely-chopped pineapple into half of the crean.
- Place the sherry in a saucer. Dip each cookie briefly in sherry and sandwich with the pineapple-flavored cream to make a log.
- Place the log on a serving dish and cover with remaining cream.
- Use a fork to lift the cream into peaks.
- Refrigerate at least 2 hours.
- Sprinkle with the chopped nuts and decorate with remaining pineapple chunks before serving.
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RECIPE SUBMITTED BY
I'm a professor of physics and astronomy at a small liberal arts college.
My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy.
Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.
