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Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
12 vanilla beans, preferably Madagascar or Bourbon
Dark or golden rum, as needed
Gallery
Recipe Summary
Yield: Makes 1 dozen
Gallery
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 12 vanilla beans, preferably Madagascar or Bourbon
- Dark or golden rum, as needed
Directions
Cut 1/8-inch off the bottom end of each vanilla bean. Stand beans, cut ends down, in a large glass jar at least 12 inches tall; add 2 inches of rum. Cover jar and let stand until beans are softened, at least 2 weeks.
To use, hold cut end of bean over the bowl of the mixture you wish to flavor. Starting at the uncut end, squeeze down the length of the bean to extrude pulp. If using the bean, split lengthwise to release more flavor. If a recipe calls for less than a whole bean, return unused part to jar, cut side down. Beans can be kept in rum at room temperature up to 6 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Plumped Vanilla Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plumped Vanilla Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
