This is the dessert Chef Justin prepared for us On Monday night. Believe me, this was fabulous. Everyone was all but licking the bowl. As we are fast approaching cherry season here in the Valley, get ready.
- 2 cups fresh cherries (yes, they were the first ones this year)
- 3 oz. rum
- 2 tbsp. butter
- 3 tbsp. brown sugar
Pit and halve the cherries. Pour 2 oz. of the rum over the cherries and allow to marinate for 1 hour, at least.
Melt the butter and sugar on high heat and cook to the caramel stage. Add the cherries to one side of the pan and remaining rum to the other side of the pan and ignite. Continue to cook for 3-4 minutes, remove from heat and serve.
Vanilla Pudding
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup flour
- 1 vanilla bean, slice lengthwise and scrape out the seeds,
- 2 cups whole milk
- 1 tbsp. butter
Mix all the ingredients in a sauce pot in order of the recipe except for the butter. Place on medium heat, stirring c onstantly until the mixture becomes thick.
Stir in the butter and serve chilled with the cherries.
Wow!!
* Note…save the vanilla beans in a tight container and when you have enough, put into a bottle of vodka to age. Voila! Vanilla vodka.
Vanilla Ice Cream
This is a good base. To have flavours such as chocolate, strawberry, etc. you can build on it.
You will need:
- 3 cups whipping cream
- 1 cup whole milk, not skim
- 1 1/2 cups sugar, divided
- 8 large egg yolks
- Vanilla Bean
You will need an ice cream maker or borrow one from your neighbor.
Combine the cream, milk and one cup of sugar and vanilla bean that has been slit down the length of the bean and seeds scraped out. Stir constantly until the sugar has dissolved.
Remove from heat and whisk in the eggs and remaining sugar. Turn the heat back on and stir until the sugar dissokves and starts to thicken. Do NOT let this come to the boil.
Check with a thermometer to make sure it registers 170-175 degrees, Strain into a clean bowl and chill until completely cold.
Transfer to the ice cream machine and process, according to directions. Transfer this to a container, cover and freeze. This can be made 4-5 days ahead if planning to use for or with a dessert. This will save you some time the day of.
This makes approximately 6 cups. Yummy!