- 4 broiled peaches (below)
- Ice creams of your choice (I like Ben and Jerry’s Willie Nelson Peach Cobbler and Häagen-Dazs strawberry)
- Raspberry sauce (below)
- Ginger caramel sauce (below)
- 1 cup heavy cream, whipped
- Almonds, toasted, to taste
- 4 fresh cherries (Rainier, preferably)
- 1 pint basket of raspberries
- 2 tablespoons sugar
- 1 tablespoon Chambord (optional)
- ¼ cup water
- Wash raspberries and place in a saucepan with water, sugar and Chambord. Bring mixture to a boil, stirring often with a whisk, and turn down to a simmer. Taste, and add more sugar if the sauce seems sour, but I like it a little tart to rescue the sundae from cloying sweetness. The thing I wanted to taste most was the raspberries. Cook to thicken juice slightly; you want a nice, runny consistency for drizzling.
- Purée the sauce in a blender, then place a sieve over a bowl or jar and pour in the purée. This will strain out most of the raspberry seeds.
Caramel Ginger Sauce
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup whipping cream
- Approximately 1 teaspoon fresh grated ginger
- Measure the sugar and water into a saucepan and grate the ginger into it over medium heat, and you want to have a wire whip at hand. Caramelizing takes quite a while, but right at the end, the sugar turns golden brown with amazing speed, and from there it progresses to burned brown very quickly, which can taste bitter, so pay close attention. (When you’re caramelizing sugar, attention must be paid for your safety. This is not a moment for multitasking. Burns from caramelized sugar hurt like a mo-fo. The voice of experience speaketh! But accidents can be avoided if you keep your mind on the job.)
- Cook the sugar until the water evaporates, and the syrup is bubbling thickly. Keep a close eye on the sugar as it begins to turn color, swirling the pan carefully to even the coloration. When it turns a rich golden brown, add the cream and stir, stir stir until you have a nice, smooth sauce. The sauce will bubble up when you add the cream to the hot sugar, so do it carefully. Add a little more cream if it seems too thick. Store in a canning jar in your fridge.
- 4 peaches
- Brown sugar, to taste
- Bring a pot of water to a boil, and drop in one peach for each sundae you’re making. Boil fruit for one minute, then put in cold water. Peach skin should slide off easily.
- Quarter the peaches, removing the pit, and sprinkle brown sugar over each piece before popping them under a hot broiler. You want to warm the peach, but not cook it through.
Assemble the sundaes
This would be a good sundae for sundae bar assembly, letting guest make their own. Put two peach quarters at the bottom of the bowl with some raspberry sauce, add the ice cream and the remaining two peach quarters, then drizzle on some of both the sauces. On top of that, add a nice mound of whipped cream, the chopped toasted almonds, more drizzles of both sauces, and a Rainier cherry to go with the peach and pink color scheme.