Ingredients:
4 large Granny Smith apple, peeled and diced (about 6 cups)
2 Tbsp dark brown sugar
2 Tbsp water
1 tsp fresh lemon juice
1 tsp ground cinnamon
1 pinch ground allspice
1 pinch table salt
2 cup(s) light vanilla ice cream
12 item(s) vanilla wafer(s)
Instructions:
In a medium saucepan, toss apples with sugar, water, lemon juice, cinnamon, allspice and salt. Heat over medium heat, stirring frequently, until sugar dissolves; cover and cook until apples are softened and sauce has thickened, about 15 to 20 minutes. Remove from heat and let cool slightly.
Spoon 1/3 cup ice cream into each of six small bowls; top each with 1/3 cup apples and 2 coarsely crushed cookies. Yields 1 sundae per serving.
Notes
The apple topping can be made up to 2 days ahead and stored in the refrigerator.
2 Tbsp dark brown sugar
2 Tbsp water
1 tsp fresh lemon juice
1 tsp ground cinnamon
1 pinch ground allspice
1 pinch table salt
2 cup(s) light vanilla ice cream
12 item(s) vanilla wafer(s)
Instructions:
In a medium saucepan, toss apples with sugar, water, lemon juice, cinnamon, allspice and salt. Heat over medium heat, stirring frequently, until sugar dissolves; cover and cook until apples are softened and sauce has thickened, about 15 to 20 minutes. Remove from heat and let cool slightly.
Spoon 1/3 cup ice cream into each of six small bowls; top each with 1/3 cup apples and 2 coarsely crushed cookies. Yields 1 sundae per serving.
Notes
The apple topping can be made up to 2 days ahead and stored in the refrigerator.
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