樱桃松子烤杏

A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.

一款当代简约的水果甜点，味道不可相信的好！而且用的佐料还如此少！

Serves 4 to 8

4-8人份

材料：

2 cups water

2杯水

2½ cups sugar

2.5杯糖

50 cherries, about ¾ pound or 2 generous cups

50只樱桃，或者大约340克樱桃

1 teaspoon vanilla extract

1茶匙香草精

½ lemon, zest and juice

半只柠檬，取皮，挤汁

½ cup coarsely ground pine nuts plus a tablespoon of whole nuts

半杯松子碎，外加1汤匙完整的松子

12 apricots, halved and pitted

12只杏子，切两半，去核

步骤：

In a medium pot, combine the water and 2 cups of the sugar. Cook and stir over medium heat until the sugar has dissolved. Turn the heat up to high and add the cherries, vanilla, lemon zest, and lemon juice. Bring to a boil and cook for 20 minutes.

在一只中锅里面，把水和两杯糖倒进去，然后用中火加热，直到糖都溶解。转高火，加入樱桃、香草精、柠檬皮以及柠檬汁，煮大约20分钟。

While the cherries are simmering, turn the oven on to broil. Mix the remaining ½ cup of sugar with the pine nuts and pour onto a plate. Dip the apricot halves cut side down into the sugar-nut mixture. Place the apricots on 2 nonstick cookie sheets, dipped side up. Broil for 5 minutes, until the sugar has caramelized. To serve, put 3 apricot halves on each plate and pour the cherry sauce over. Serve warm or at room temperature.

当樱桃在煮着的时候，打开烤箱。把剩下的半杯糖和松子倒入一个盘子里，然后把杏子的切面蘸上糖和松子混合物，把杏子放在两个不沾的曲奇烤架上，蘸糖和松子的切面朝上，烤5分钟，直到糖变成焦糖。上菜，每个盘里放3瓣儿杏子，浇上樱桃汁，开吃~

特别说明：这道菜出自大神Tyler Florence哦~