Peppered Mango Slices with Ice Cream
What a wild combo! Oh, where have the days gone when desserts were really desserts and pepper went with all things savory? Welcome to the 21st century were we have confused even fusion. Don't let the pepper gross you out, it actually balances the sweetness and delivers a flavor like no other.
1 cup water
2 whole vanilla beans, split
1/4 cup sweet sherry, port or Sauterne
3 large ripe mangos
1/2 tsp fresh ground 5 blended peppercorns (available at GW)
4 cups premium vanilla ice cream
In a small pan, place the sugar, water and vanilla beans. Simmer until the sugar dissolves. Scrape the pods from the beans and simmer in the sugar-water mixture. Add 1/4 cup sweet sherry, port or Sauterne.
Peel the mangos and slice into 1/2 inch slices. Place in the warm syrup just to warm through. Add a few twists of pepper.
Serve over scoops of good quality vanilla ice cream.
To maximize the intensity of vanilla beans, split them down the middle to expose and release all the pods once you've used them. They can be rinsed in cool water to remove all residues. Dry the beans and place in your sugar bowl to enhance the sugar with essences of vanilla.