Sherry-drenched fruit and nuts on vanilla ice cream
- January 2018
- Serves 2
- 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
- 19.5g (6.6g saturated)
- 36.9g (36.8g sugars)
- 75g raisins
- 30g chopped walnuts
- One cup of hot black tea
- 75ml pedro ximénez sherry.
- Ice cream and shortbread fingers, to serve
- 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.
Leave the raisins to soak for up to a week, covered, in a cool place.
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