Yield: 1 servings
|2 \N||Whole vanilla beans|
|1½ cup||Mild brandy|
|1 cup||Granulated sugar|
In a 3-cup glass container with a tight-fitting lid, combine the vanilla beans with the brandy. Cap and allow to sit at room temperature 3 weeks.
Remove the beans and strain liquid through a double layer of cheesecloth into a bowl, if necessary. In a medium saucepan, combine the water and sugar over medium heat.Bring to a boil, stirring constantly until sugar dissolves. Remove from heat and cool. Stir into vanilla mixture. Pour mixture into a bottle; cap and allow to sit at room temperature 1 month.
Yield: 2 cups of extract. Use as you would store bought vanilla.
Posted to JEWISH-FOOD digest by "Marianne Meisels" <marandy@...> on Dec 13, 1998, converted by MM_Buster v2.0l.