CHER­RIES JU­BILEE

The Gulf Today - Panorama - - FOOD -

IN­GRE­DI­ENTS

2 ta­ble­spoons but­ter

2 cups fresh cher­ries, pit­ted

1/4 cup gran­u­lated sugar

1/2 vanilla bean, sliced length­wise and scraped

Pinch of salt

Juice from 1/4 or­ange

Zest from 1/2 or­ange

1 pint vanilla ice cream

METHOD

1. In a skil­let over medium-high heat, add but­ter. Once bub­bling, add cher­ries, sugar, the seeds from the scraped vanilla bean and salt. Cook un­til the sugar has dis­solved, about 1 to 2 min­utes.

2.

Re­move from heat and care­fully ig­nite.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.