Fresh, home-made ginger-apple compote is served on top of marinated, fresh pork medallions that have been marinated in a balsamic vinegar and garlic mixture.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 1 half-gallon |
Ingredients
- 6 fluid ounces brandy
- 1 fluid ounce triple sec
- 1 fluid ounce creme de cacao
- 1 fluid ounce honey- and herb-flavored whiskey liqueur (such as Drambuie®)
- ½ gallon vanilla ice cream, softened, divided
Instructions
- Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
- Put about half the vanilla ice cream and half the brandy mixture in a blender; blend until smooth. Add remaining ice cream and brandy mixture; blend again until smooth. Store in freezer in the ice cream container.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 71 mg |
| Sugars | 22 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |