Very chic and sophisticated, and almost effortless. The combination of vanilla ice cream and sauce alone is spectacular; the berries or figs are extra nice. And I love the olive oil. If your crowd is adventurous, pass a cruet and let your guests drizzle some over the sundaes and/or serve the sundaes with Olive Oil Crostini (see below).
Honey Balsamic Sundaes
- Cooking and Prep: 10 m
- Serves: 4
Honey Balsamic Sauce
Prepare the Sauce
Combine the vinegar and honey in a small saucepan, bring to a simmer, and simmer until reduced to 1/2 cup. Let cool.
Taste the sauce with a little of the ice cream and adjust the balance of sweetness with more honey if necessary–though I advise you to keep it fairly tart in contrast with the ice cream.
Put a scoop of ice cream in each serving dish, with or without fruit, and drizzle with sauce–it’s powerful, so use just a little. (Any leftover sauce can be stored in a covered container in the refrigerator for at least several weeks.)
Serve at once. Pass the olive oil separately, if using, and add a couple of crostini, if desired.
Editor's note: Strawberries and figs require careful checking for insects.
To make Olive Oil Crostini, toast eight slices from a regular (not sourdough) baguette in a toaster oven or on a hot baking sheet in a preheated 350 degrees Fahrenheit oven, turning the slices once, until lightly golden at the edges and perfectly crisp and crunchy. Brush or drizzle the tops liberally with extra virgin olive oil.
Recipe by Alice Medrich from Sinfully Easy Delicious Desserts, published by Artisan Books (2012).
Photo by Sang An