| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Pacific Northwest |
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Heavy cream |
| 1 |
tb |
Kirsch; or to taste |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Hazelnuts; toasted, loose |
|
|
; skins rubbed off, |
|
|
; and chopped |
| 1 |
pt |
Super-premium vanilla or cherry ice cream |
| 16 |
|
Bing cherries; pitted and chopped |
|
|
; coarse, up to 20 |
INSTRUCTIONS
In a dry heavy saucepan (about 1-quart capacity) cook sugar over moderate
heat, without stirring, until it begins to melt. Continue cooking sugar,
stirring with a fork, until melted and swirl pan until sugar is deep golden
caramel. Remove pan from heat and stir in cream, kirsch, and salt, stirring
until smooth (mixture will bubble up). Stir in hazelnuts and let sauce
cool. Scoop ice cream into 4 sundae dishes and spoon sauce over it.
Sprinkle sundaes with cherries.
Serves 4.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 2037 Calories (kcal); 132g Total Fat; (56% calories from fat);
14g Protein; 217g Carbohydrate; 326mg Cholesterol; 627mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 13
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”