Vanilla Ice-Cream Bombe Surprise
2 quarts vanilla ice cream
1 lb. seedless green grapes
3/4 to 1 cup mirabelle (yellow-plum brandy) or kirschwasser (cherry brandy)
2 jars (12 oz) apricot preserves
small clusters of green grapes, galax or lemon leaves and canned apricot halves (optional for garnish)
1. Select a metal 2-quart mold, preferably a tall, gently fluted one. Soften ice cream and quickly spoon into the mold, packing firmly so that no air bubbles are trapped inside. Freeze until ice cream is very hard (serval hours).
2. Meanwhile, using a small, sharp paring knife, peel the green grapes and cut each in half. Put grape halves in a small bowl and add 1/2 cup mirabelle. Toss well; cover and let marinate for several hours while the ice cream is freezing.
3. When ice cream is firm, use a small spoon to scoop out the center, leaving a 1 1/2- to 2-inch thick shell. Fill the resulting cavity with drained marinated grapes. Soften the scooped-out ice cream and pack it over the grapes to seal. Freeze 1 to 1 1/2 hours, no longer.
4. Just before serving, put the apricot preserves in a small saucepan. Heat over low heat, stirring constantly, until preserves are hot and thin out. Add 1/4 to 1/2 cup of the mirabelle or kirschwasser, according to your taste. Remove from heaat and keep warm.
5. Remove mold from freezer and loosen ice cream around edges with tip of a small knife. Turn ice cream mold upside down on a well-chilled serving platter. Place a hot-water-soaked towel or cloth on top of mold; shake firmly to release ice cream; remove mold.
6. Return ice cream to platter to freezer for a few minutes until ready to garnish and serve. At the moment of serving, sppon warm apricot sauce on the ice cream, garnish with clusters of green grapes, galax or lemon leaves and canned drained apricot halves.
Makes 6 servings.
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Would you happen to have the recipe for the 2-crust apple pie (possibly the Duch apple pie #40) in Mc Calls Cooking School? |