A pale, spiced syrup cradles the cherries as they cool after five minutes of gentle poaching, ready for vanilla ice cream and crushed almond cookies: Dammann Frères’ Christmas Thé Blanc N°232, white tea with cherry, gingerbread and almond, suits a quiet December evening.
Serves 4 · 15 min + 1 h cooling
- Brew 3 sachets of Christmas Thé Blanc N°232 in 2 cups (500 ml) of water at 176°F (80°C) for 4 minutes, then remove them.
- Pour the tea into a saucepan with 1/3 cup (70 g) of sugar and bring to a gentle simmer.
- Add 14 oz (400 g) of pitted cherries, fresh or frozen, and poach them gently for 5 minutes.
- Let the cherries cool in their syrup, then serve with vanilla ice cream and crushed almond cookies.
The star of this recipe: Christmas Thé Blanc N°232, by Dammann Frères.
