Chocolate Sundaes With Pear & Christmas Pud
Use up uneaten Christmastime course or cover with these decadent, inebriated sundaes, drizzled with a chocolate citrus sauce and complete with toasted cut hazelnuts
Ingredients :
- 85g residue Xmas course or Season bar, crumbled
- 3 tbsp brandy
- or orangeness alcohol (or use the humour from the pears)
- 410g can pear
- quarters, in juice
- 8 scoops of ice creams (we old turn coloured ice remove)
- 25g toasted shredded hazelnuts
- For the umber river sauce
- 100g bar glowering brownness
- 50ml double cream
- 1 tbsp brandy
- or river inebriant (or use orange humor)
- season 1 citrus
Instructions :
- Front, excrete whatsoever shavings from the bar of drink by dragging a elephantine cutlery over the opencut. You only status a short - sufficiency to top the sundaes. Set the shavings parenthesis and injure the remaining brownness into a saucepan. Add the remaining sauce ingredients and alter gently, rousing, until the umber melts and you change a waxy bright sauce.
- Collapse the cover or pudding into sundae glasses and rain over the fuel or pear humor. Top with the pear lodging and ice remove. Rain over the brown sauce and top with the hazelnuts and umber shavings.
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