Warm cherries spooned over vanilla ice cream, their syrup running into the melting edges: poached in Dammann Frères’ Noël à Paris N°182, a festive black tea with cherry, gingerbread and bitter almond, they taste like Christmas in Paris.
Serves 4 · 20 min
- Brew 6 g of Noël à Paris tea in 1 cup (240 ml) of water at 194°F (90°C) for 5 minutes, then strain.
- Pour the tea into a saucepan with 3 tbsp of sugar and 10.5 oz (300 g) of pitted cherries, fresh or frozen.
- Simmer for 8 minutes, until the cherries are tender and the juice has thickened slightly.
- Spoon the warm cherries and their syrup over scoops of vanilla ice cream and sprinkle with toasted sliced almonds.
The star of this recipe: Noël à Paris N°182, by Dammann Frères.
