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Picota Cherries And Vanilla Ice-cream With A Twist

Ingredients
  Picota cherries 250 Gram (1 Punnet)
  Vanilla ice cream 1 Pint (1 Tub, Quality)
  Sherry 750 Milliliter (Pedro Ximenez, 1 Bottle)
Directions

MAKING
1. Place a large handful of Picota cherries into 4 bowls, followed by 2 generous scoops of quality vanilla ice-cream per bowl.

SERVING
2. Pour approximately one shot of Pedro Ximenez over the ice-cream, or to your required taste.

NOTE
Be careful of the cherry stones, especially if eaten by children.

This recipe was contributed by Dominic Weaver and Ashleigh Mackenzie, author of Spanish Picota Cherries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Dish: 
Ice Cream
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Servings: 
4

Rate It

Your rating: None
3.675
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 457 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 1314.6 mg54.8%

Total Carbohydrates 65 g21.8%

Dietary Fiber 2.2 g8.6%

Sugars 33.5 g

Protein 5 g9.7%

Vitamin A 10.9% Vitamin C 8.5%

Calcium 16.2% Iron 1.8%

*Based on a 2000 Calorie diet

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Picota Cherries And Vanilla Ice-cream With A Twist Recipe