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Caramel–passion Fruit Sundaes Recipe

Ingredients

How to make it

  • To Make the caramel sauce

  • In a medium saucepan, stir the sugar with the water and bring to a boil over high heat.
  • Using a wet pastry brush, wash down any sugar crystals from the side of the pan.
  • Cook, without stirring, until a deep amber caramel forms, about 8 minutes.
  • Remove the saucepan from the heat and carefully whisk in the heavy cream, butter and vanilla bean and seeds.
  • Carefully scrape the caramel sauce into a heatproof glass jar and let cool to room temperature. Discard the vanilla bean.

  • Assemble the sundaes

  • Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses.
  • For each sundae, top the crumbs with a 1/4-cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4-cup scoop of the vanilla ice cream.
  • Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.

  • To Make Ahead

  • The caramel sauce can be refrigerated in an airtight container for up to 2 weeks. Rewarm before serving.

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The Cook

hopscotch CA

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