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Butterscotch, Marshmallow Fluff And Macadamia Nut Or Spanish Peanut Sundae Recipe

Nutrition per serving    (USDA % daily values)
CAL
3352
FAT
527%
CHOL
372%
SOD
125%

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Ingredients for 4 servings

spanish peanuts

6 tablespoons water

2 cups cherries, pitted

1 1/4 cups light corn syrup

1 vanilla bean, seeds scraped and reserved

1 1/2 cups milk

6 ounces best quality bittersweet chocolate, finely chopped

2 tablespoons unsalted butter

1 teaspoon salt

1/3 cup packed dark brown sugar

3/4 cup sugar

1/2 vanilla bean, split

Pinch cream of tartar

3/4 cup plus 1 tablespoon sugar

1 teaspoon vanilla

2 tablespoons kirsch

4 large egg whites

Seeds from 1 vanilla bean, above

1 cup firmly packed dark brown sugar

cherry Compote, recipe follows

Lightly toasted macadamia nuts

2 sticks unsalted butter

1 1/2 cups heavy cream

Pinch salt

1/2 cup heavy cream, heated

1/2 cup water

1 cup lightly packed light brown sugar, divided

2 to 4 tablespoons good quality Scotch (depending on your taste)

1/4 teaspoon salt

1/4 cup unsweetened Dutch-process cocoa powder

1 vanilla bean

1 teaspoon vanilla extract

1/2 cup light corn syrup

2/3 cup heavy cream

1 quart vanilla ice cream (recommended: Wayne Harley Brachman's vanilla ice cream)

7 large egg yolks

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