13 caramelized with and sorbet Recipes

phyllo pastry sheets (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles, unsalted butter, melted, sugar, sugar, cornstarch, whole milk, egg yolks, vanilla bean , split lengthwise, firm but ripe bananas, peeled , sliced thinly on diagonal, sugar, chocolate sorbet

hazelnuts, superfine sugar, firm-ripe bosc pears with stems, unsalted butter, granulated sugar, brandy, fresh lemon juice, pts. chocolate sorbet

granola cereal, vanilla ice cream (or ice cream, sherbet or sorbet of choice), caramel ice cream topping (or feel free to use a topping of your own selection) or 1/4 cup chocolate syrup (or feel free to use a topping of your own selection)

unsalted butter, brown sugar, pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half), coconut sorbet

coconut sorbet, melted, coconut milk, limes, juiced, unsalted butter, light brown sugar, very ripe plantain, halved and quartered, shredded sweetened coconut

vanilla ice cream, chocolate sorbet, crushed vanilla wafers, nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or 1 -2 tsp caramel sauce, sliced banana, frangelico

angel food cake, sliced in 8 wedges (use 1/2 only - 4 oz), raspberries, fat-free caramel topping, mint jam or 1 tbsp apricot jam, frozen fruit sorbet, fresh mint sprig

golden delicious apples or 10 medium mcintosh apples (about 3 lbs), fresh lemon juice (from 1 large lemon), sugar , plus, sugar, ground cinnamon, ground allspice, granny smith apples (about 1 1/2 lbs), sugar

angel food cake, but in 8 wedges (about 4 oz. total ), raspberries, fat-free caramel ice cream topping, mint or apricot jelly, frozen fruit sorbet, fresh mint sprigs