Dark, dried fruit poached in spiced lapsang souchong, a smoky black tea, and flamed with Scotch becomes almost liquid fruitcake for the holiday season. It is perfect over ice cream but could even go alongside roast duck, goose or venison.
Ingredients
- 3 ½ cups strong brewed lapsang souchong tea
- 2 cinnamon sticks
- 3 star anise
- 1 teaspoon whole allspice
- 1 tablespoon lemon juice
- 3 tablespoons honey
- 6 ounces each dried cherries, pitted prunes and Black Mission figs
- 1 pint vanilla ice cream
- ⅓ cup Scotch
- Nutritional Information
Nutritional analysis per serving (6 servings)
526 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 113 grams carbohydrates; 8 grams dietary fiber; 86 grams sugars; 4 grams protein; 19 milligrams cholesterol; 49 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place tea in a 3-quart saucepan. Add cinnamon sticks, star anise, allspice, lemon juice and honey. Bring to a simmer over low heat. Add cherries and prunes. Cut stems off figs and add. Cook at a very slow simmer until tender, about 30 minutes. Set aside 30 minutes or longer.
- To serve, divide ice cream among six bowls. Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
- Pour the Scotch into the saucepan and heat briefly over low heat until warmed. Light a match, grab it with an oven mitt, stand back and ignite the Scotch. Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.
45 minutes
Dining and Cooking