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Pepper and Cherries with Vanilla Ice Cream

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Pepper and Cherries with Vanilla Ice Cream

The perfect pepper and cherries with vanilla ice cream recipe with a picture and simple step-by-step instructions.

  • 1 Glass Pitted cherries or a bag of TK
  • 2 dl Red wine
  • 1 tbsp Maizena
  • 3 tbsp Sugar or sweetener
  • 30 g Black peppercorns

Spices:

  • 1 Piece Cinnamon stick
  • 2 Piece Cloves
  • 2 Piece Anise stars
  • 1 Piece Orange
  • 1 Piece Lemon
  • 1 pack Vanilla icecream
  1. Put the peppercorns in a frozen bag and grind them finely with the rolling pin. Toast the pepper WITHOUT fat in the pan. Deglaze with the red wine and add all the spices, including the peel of the orange and lemon. Add the cherries and cook in the brew for about 15 minutes. Let it steep, tie with Maizena if desired. (Dissolve Maizena in 1dl cold water)
  2. Remove the spices and peel, fill the cherries with the juice into a storage jar with a lid. Keeps in the refrigerator for 1 – 2 weeks. Serving: Fill the cherries with the spice juice into dessert glasses and top with a scoop of vanilla ice cream.
Dinner
European
pepper and cherries with vanilla ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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