 |
|||||
| Meet the Chefs | |||||
|
|||||
| Classes and Events | |||||
|
|||||
| Now Showing | |||||
|
|||||
| Recipe Index | |||||
|
|||||
| Ideas for Great Gatherings | |||||
|
|||||
| Macy's Restaurants | |||||
|
|||||
| | | | | |
|
Fresh Pineapple & Turrón Sundae
Serves 8
"This easy dessert will surprise you," says Elizabeth. "It's one of those
incredibly simple combinations that tastes like more than the sum of its parts, and it ends
the meal on a light, bright note." Turrón, a specialty of Alicante in southern Spain, is a
traditional peanut brittle-like candy made from Marcona almonds and honey. You can buy it in
Spanish groceries or online (see Resources, page 266).
Ingredients pineapples1 quart premium vanilla ice cream 1 cup peach schnapps 1 cup finely chopped turrón de Alicante |
 Photos by Maren Caruso
|
Lay 1 pineapple on a large cutting board. Using a sharp knife, cut it lengthwise into quarters, keeping an equal part of the spiny green top intact on each quarter. Lay each quarter on its side and cut out the core. Then lay each quarter on its back and carefully cut the fruit lengthwise away from the skin in one piece. Cut the fruit crosswise into bite-sized pieces, and then return the pieces to the skin in their original shape. Repeat with remaining pineapple quarters and the second pineapple. The recipe can be prepared to this point up to 12 hours in advance. Arrange the pineapple quarters, fruit side up, on 2 rimmed baking sheets, wrap tightly with plastic wrap, and refrigerate. Bring the pineapple to room temperature before continuing.
To serve, place a pineapple quarter on each individual plate. Top each pineapple quarter with 1/2 cup of the ice cream, drizzle the ice cream with 2 tablespoons schnapps, and then top with 2 tablespoons turrón. Serve immediately.
