A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.
一款當(dāng)代簡(jiǎn)約的水果甜點(diǎn)，味道不可相信的好！而且用的佐料還如此少！
Serves 4 to 8
4-8人份
材料：
2 cups water
2杯水
2? cups sugar
2.5杯糖
50 cherries, about ? pound or 2 generous cups
50只櫻桃，或者大約340克櫻桃
1 teaspoon vanilla extract
1茶匙香草精
? lemon, zest and juice
半只檸檬，取皮，擠汁
? cup coarsely ground pine nuts plus a tablespoon of whole nuts
半杯松子碎，外加1湯匙完整的松子
12 apricots, halved and pitted
12只杏子，切兩半，去核
步驟：
In a medium pot, combine the water and 2 cups of the sugar. Cook and stir over medium heat until the sugar has dissolved. Turn the heat up to high and add the cherries, vanilla, lemon zest, and lemon juice. Bring to a boil and cook for 20 minutes.
在一只中鍋里面，把水和兩杯糖倒進(jìn)去，然后用中火加熱，直到糖都溶解。轉(zhuǎn)高火，加入櫻桃、香草精、檸檬皮以及檸檬汁，煮大約20分鐘。
While the cherries are simmering, turn the oven on to broil. Mix the remaining ? cup of sugar with the pine nuts and pour onto a plate. Dip the apricot halves cut side down into the sugar-nut mixture. Place the apricots on 2 nonstick cookie sheets, dipped side up. Broil for 5?minutes, until the sugar has caramelized. To serve, put 3 apricot halves on each plate and pour the cherry sauce over. Serve warm or at room temperature.
當(dāng)櫻桃在煮著的時(shí)候，打開(kāi)烤箱。把剩下的半杯糖和松子倒入一個(gè)盤子里，然后把杏子的切面蘸上糖和松子混合物，把杏子放在兩個(gè)不沾的曲奇烤架上，蘸糖和松子的切面朝上，烤5分鐘，直到糖變成焦糖。上菜，每個(gè)盤里放3瓣兒杏子，澆上櫻桃汁，開(kāi)吃~
特別說(shuō)明：這道菜出自大神Tyler Florence哦~
