Picota Cherries And Vanilla Ice-cream With A Twist Recipe
Ingredients
| Picota cherries - 1 Punnet | ||
| Quality vanilla ice cream - 1 Tub | ||
| Sherry | 1 Bottle (1l) | |
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.
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.
Chef
