Sherry-drenched fruit and nuts on vanilla ice cream

Sherry-drenched fruit and nuts on vanilla ice cream
  • Serves icon Serves 2
  • Time icon Hands-on time 10 min, plus overnight soaking

”I always have a few nuts and raisins left after Christmas. Here I’ve soaked them in the last glass of that unctuous sweet sherry that we have on Christmas Day.” – Thane Prince

Nutrition: per serving

Calories
384kcals
Fat
19.5g (6.6g saturated)
Protein
5.7g
Carbohydrates
36.9g (36.8g sugars)
Fibre
1.7g
Salt
0.2g
Calories
384kcals
Fat
19.5g (6.6g saturated)
Protein
5.7g
Carbohydrates
36.9g (36.8g sugars)
Fibre
1.7g
Salt
0.2g

Ingredients

  • 75g raisins
  • 30g chopped walnuts
  • One cup of hot black tea
  • 75ml pedro ximénez sherry.
  • Ice cream and shortbread fingers, to serve

Method

  1. Put the raisins and chopped walnuts in a small bowl and cover with one cup of hot black tea. Leave for 30 minutes, then drain and pour over the sherry. Leave overnight. Spoon the fruit and nuts over ice cream and serve with the shortbread fingers.

delicious. tips

  1. Leave the raisins to soak for up to a week, covered, in a cool place.

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