| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Whole vanilla beans |
| 1 1/2 |
c |
Mild brandy |
| 1/2 |
c |
Water |
| 1 |
c |
Granulated sugar |
INSTRUCTIONS
In a 3-cup glass container with a tight-fitting lid, combine the vanilla
beans with the brandy. Cap and allow to sit at room temperature 3 weeks.
Remove the beans and strain liquid through a double layer of cheesecloth
into a bowl, if necessary. In a medium saucepan, combine the water and
sugar over medium heat.Bring to a boil, stirring constantly until sugar
dissolves. Remove from heat and cool. Stir into vanilla mixture. Pour
mixture into a bottle; cap and allow to sit at room temperature 1 month.
Yield: 2 cups of extract. Use as you would store bought vanilla.
Posted to JEWISH-FOOD digest by "Marianne Meisels"
<marandy@netvision.net.il> on Dec 13, 1998, converted by MM_Buster v2.0l.
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