Recipe - Pacific Fish Salad

1 cup Sugar
1 cup Heavy cream
1 tablespoon Kirsch; or to taste
One fourth teaspoon Salt
One half cup Hazelnuts; toasted, loose
; skins rubbed off,
; and chopped
1 pt Superpremium vanilla or
cherry ice cream
16 Bing cherries; pitted and
chopped
; coarse, up to 20

In a dry heavy saucepan (about 1quart capacity) cook sugar over moderate
heat, without stirring, until it begins to melt. Continue cooking sugar,
stirring with a fork, until melted and swirl pan until sugar is deep golden
caramel. Remove pan from heat and stir in cream, kirsch, and salt, stirring
until smooth (mixture will bubble up). Stir in hazelnuts and let sauce
cool. Scoop ice cream into 4 sundae dishes and spoon sauce over it.
Sprinkle sundaes with cherries.

Serves 4.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 2037 Calories (kcal); 132g Total Fat; (56% calories from fat);
14g Protein; 217g Carbohydrate; 326mg Cholesterol; 627mg Sodium Food
Exchanges: One half Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 13
One half Other Carbohydrates

Converted by MM_Buster v2.0n.