PX ice cream topping – ready in time for Christmas
If you fancy a lighter dessert after your Christmas lunch, now is the perfect time to make this ice cream topping. Pedro Ximenez sherry is pretty fabulous simply poured straight over vanilla ice cream, but this is a bit richer and more special. In other words, a bit more Christmassy!
I can’t claim all the credit for inventing this – I’ve also drawn inspiration from Annie B’s PX-soaked raisins and Camino’s now-discontinued ginger ice cream and PX dessert – but this is my own spin on how to jazz up my all-time favourite dessert.
You will need:
- 400g Medjool dates
- 3 balls of stem ginger
- 1 teaspoon of syrup from the jar of stem ginger
- Pedro Ximenez sherry (I used Nectar by Gonzalez Byass)
What to do:
Chop the dates and the stem ginger into small pieces. Mix with the ginger syrup and pack into a jar or plastic container. Pour in enough PX sherry to cover the mixture. Stir well to make sure all the mixture is covered in PX. Pour over a little more to make sure the whole mixture is covered. Put the lid on the jar or container, and keep in the fridge until ready (if possible, for at least a week).
When you’re ready, spoon it over vanilla or chocolate ice cream…… and enjoy!!!!
Makes enough topping for 8 generous portions.