Rum-cherries with vanilla ice cream

Name: Rum-cherries with vanilla ice cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Sour cherries; 250 g Sugar; 1/2 l Rum (54 % vol.); 1/2 package Vanillin sugar; 125 g Whipped cream; 8-12 balls of vanilla ice cream (approx. 50 g each); 7-10 Tbsp Biscuits and mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Sour cherries
250 g Sugar
1/2 l Rum (54 % vol.)
1/2 package Vanillin sugar
125 g Whipped cream
8-12 balls of vanilla ice cream (approx. 50 g each)
7-10 Tbsp Biscuits and mint

Directions

1
Clean, wash and drain the cherries. Mix with sugar and fill up with rum. Pour into a large preserving jar (approx. 1 litre capacity) and close it. Leave to stand for a few days. Stir several times. Just before serving, whip cream and vanilla sugar until stiff. Serve rum-cherries with ice cream scoops, tuffs of vanilla cream and, if desired, garnished with biscuits and mint