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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).
4 scoops vanilla ice cream
a carton of ripe strawberries, rinsed, hulled, and halved or quartered, or figs, halved or quartered (optional)
Gefen Extra-Virgin Olive Oil (optional)
olive oil crostini (optional, see note)
2/3 cup balsamic vinegar (the inexpensive kind is fine), such as Tuscanini
1/3 cup Manischewitz Honey or other flavorful but mild honey (such as clover, sage, or orange blossom), or more to taste
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.
Recipe by Alice Medrich from Sinfully Easy Delicious Desserts, published by Artisan Books (2012). Photo by Sang An
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