The word is pronounced seer-up because I'm from New York
and that is just how it is.
This is a dessert alternative that we developed to give
our from-scratch bakery a break during a high-volume retreat.
It is especially nice during the summer when temperatures
can rise to over 115 degrees during the summer in Murrieta.
This is very simple and highlights some of the tropical
fruit of Gods creation. This is definetly not rocket science.
Yield: About 1 and ½ half cups, enough
for 5 or 6 bowls of ice cream.
Ingredients:
1 c. water
1 c. sugar
1 vanilla bean split lengthwise
1 c. fresh ripe mango, diced
4 kiwis, skinned and diced
Instructions:
In a medium saucepan bring water, sugar, and vanilla bean
halves to a boil. Reduce heat and simmer for 5 minutes.
Remove from heat and cool to room temperature. After mixture
cools, remove vanilla bean halves and scrape the inside
with a paring knife and place the small seeds back into
your sugar-water mixture (also known as "simple syrup").
Add kiwi and mango to syrup and chill. Works well over
a nice quality vanilla bean ice cream (e.g. Dryer's Grand).
This simple dessert seeerup can be adjusted with any fruit
that is available or in season. If you add a berry it
will add nice color contrast.
