CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
1 |
lb |
Fresh Bing cherries |
1/4 |
c |
Sugar |
1 |
c |
Water |
1 |
|
1 inch strip lemon zest |
1 |
ts |
Arrowroot |
1/4 |
c |
Kirsch |
1 |
qt |
Vanilla ice cream |
INSTRUCTIONS
Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup
water, add lemon zest and bring to a boil. Mix arrowroot with a
little cold water to make a paste. Whisk arrowroot paste into boiling
syrup and cook, stirring, until thickened. Add cherries and poach
over low heat for 5 to 7 minutes until tender. Heat Kirsch in a
separate saucepan. Pour over cherries and CAREFULLY ignite with a
long match. Shake pan until flames die down. Scoop ice cream into 4
glass bowls. Spoon cherries and syrup over and serve immediately.
Yield: 4 servingss
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4769
Converted by MM_Buster v2.0l.
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