Sunday, February 13, 2011

Honey-Caramel Ice Cream Sundaes

**found in Eat Better Magazine 2011

8 servings

Sauce
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
2 tbsp. honey
1 tsp. ground cardamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 tsp. vanilla extract

Apples
3 tbsp. buter
3 large Golden Delicious apples, peeled, cored, each cut into 8 wedges
3 tbsp. (packed) golden brown sugar
Vanilla Ice Cream
Tosted Pecan Halves (optional)

Sauce:  Stir sugar, cream, butter, honey, and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves.  Increase heat; bring syrup to boil.  Add spices, pinch of salt and pinch of black pepper, shaking pan to blend.  Boil without stirring until sauce coats spoon, about 3 minutes.  Remove from heat; Stir in vanilla.
Do ahead: Can be made 1 week ahead.  Cool, cover and chill.  Rewarm before using
Apples:  Melt butter in large skillet over medium high heat.  Add apples; sprinkle with sugar.  Saute apples until tender and brown in spots, about 12 minutes. 
Scoop ice cream into dishes, top with sauce, apples and pecans if using.

Enjoy! xoxo Julie

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