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Picota Cherries And Vanilla Ice-cream With A Twist

Spanish.Picota.cherries's picture
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

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