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Honey Balsamic Sundaes
From Sinfully Easy Delicious Desserts

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.

Serves 4

To make 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.

* Olive Oil Crostini

Toast 8 slices from a regular (not sourdough) baguette in a toaster oven or on a baking sheet in a preheated 350°F 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.