What a nice sounding topping, Ruthanna. I used to make these up in Sint Maarten so we could have them ready for lunch guests. From C. Claiborne: TANGERINES EN SURPRISE (serves 6) 10-12 tangerines 2 cups water 1 cup + 2 TBL sugar 2 TBL corn syrup 2 TBL grated tangerine peel 2 TBL lemon juice 2 egg whites Fresh mint sprigs Cut the tops off 6 of the tangerines. With a spoon, gently scoop out the fruit sections. Reserve the shells & tops. Remove the seeds from teh sections & extract the juice by pressing the sections in a potato ricer.. Use enough additional tangerine sections to make 2 cups of juice. Combine the water, 1 cup of the sugar & the corn syrup & boil briskly 5 minuts. Add the grated tangerine peel & cool. Add the tangerine & lemon juices to the syrup mixture. Strain the mixture through a fine sieve & pour into a shallow pan. Freeze until mushy. When the ice is partly set, beat the egg whites with 2 TBL sugar until stiff. Fold into the ice & continue to freeze until the ice is solid. Using an ice cream scoop, fill heach tangerine shell with 2 scoops of the ice. Cover each with a tangerine top. Assemble in a pan, wrap with foil & return to the freezer until ready to serve. Garnish each with a sprig of mint before serving.~~

Scroll down to the Tiny Tartlet recipe at the site below. You'd have to sprinkle w/powdered sugar. Watch out - music will play. Here is a link that might be useful: Tiny Tartlets

Teresa I thought of you yesterday when I was in the grocery store. They had sangria in single serving bottles! It was from some Mexican company, you could buy an 8 pack of bottled sangria! The ingredients were lemon, lime, sugar and carbonated water plus wine. Boy, if I could just drink wine I would be all over that! In fact, if the bottles had not been glass I would buy a pack and send you them to sample! I'm just hesitant to pack up and send something liquid in glass bottles. Seems a little too risky, I have already broken a glass bottle of Coke that spilled all over the back of my car when it fell out of the six pack on the way home from the grocery store. I do like the taste of soda in glass much better though! There was a whole section of sodas next to the sangria, made with sugar, not HFCS. Apparently this Mexican company is sensing there's a niche for them in the market!

My absolute favorite is based very closely on a recipe from LucyL here on the cooking forum years ago. I only modified it a tiny bit, mostly by using peach brandy. This recipe has made us VERY popular. :-) We served it a few years ago at our 25th anniversary, and we're serving it again (the only drink besides beer and wine) at Thing One's upcoming rehearsal dinner. It's always a huge hit. It is so refreshing on a hot summer day, and it packs a bigger wallop than you'd guess. I get a lot of requests for the recipe, and I've even had people even ask if I will make some so they can come over for a glass. Yes, really -- it's that wonderful. We don't drink OJ, so I keep 1-cup bags of both the OJ and pineapple juice in the freezer and plunk it right into the pitcher frozen; helps the chilling and makes it really convenient. Sometimes I eat some of the leftover macerated fruit for breakfast, and it's delishush, and I shcarshly feel (hic!) it at all. White Peach Sangria 1 bottle white wine (any kind) 3 ounces peach brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled. 1 peach, cut up & pureed in blender w/the simple syrup Fresh sliced or chopped peach, orange, and apple - one each per pitcher -- no need to peel peach or apple Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over LOTS of ice.