Sauteed-Strawberry Ice Cream Sundaes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Just a few minutes in a hot skillet gives the sauce a complex flavor. If you've got an extra minute or two, skip the chocolate chips and garnish the sundaes with chocolate curls shaved off the edge of a chocolate bar with a vegetable peeler. Ingredients:
1 pound fresh strawberries, hulled, halved lengthwise |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
2 teaspoons olive oil |
1 teaspoon finely grated orange peel |
1 pint high-quality vanilla ice cream |
1 pint high-quality strawberry sorbet |
1/4 cup white, dark, and/or milk chocolate chips |
Directions:
1. Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
2. Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.
|
|