Dessert

Beth’s Pluot Sundae with Almond Brittle Recipe

Beth’s Pluot Sundae with Almond Brittle Recipe


INGREDIENTS:
8 medium ripe pluots
¼ cup (50 g) sugar
1/3 cup (80 ml) water
1 tsp ( 5 ml) almond extract

FOR BRITTLE
1 cup (200 g) sugar
1 cup (150 g) sliced blanched almonds

TO ASSEMBLE
Vanilla ice cream
Store bought cookies of choice

METHOD:

FOR BRITTLE:
Grease a baking sheet with butter and set aside.

Heat sugar in a non-stick large skillet on medium high. DO NOT WALK AWAY! Watch the sugar until it begins to melt and dissolve. Then start to turn the pan allowing it to dissolve further. To help it along you can use a heat safe spatula to stir it.

Once sugar is all dissolved, turn off flame, add almonds and stir to coat. Transfer mixture to baking sheet to harden. Once cooled, place brittle in a plastic bag, and whack with a rolling pin to crush it a bit. Transfer to a bowl, and cover until ready to serve.

FOR PLUOT SAUCE:
Slice pluots in half and remove the pits with a melon baller or spoon. Slice into wedges.

Place fruit in a large sauce pan. Add sugar and water. Cover and heat on medium high until boiling. Remove lids and allow water to evaporate and thicken fruit mixture. If mixture looks to dry, keep adding water for desired sauciness.

Once fruit is firm and sauce has thickened. Remove from flame and stir in almond extract (or Amaretto liquor great too!)

Scoop 1-2 scoops of vanilla ice cream into a “fancy” glass, margarita glasses work well for this!

Spoon pluot mixture over ice cream, top with almond brittle, serve with your favorite “fancy” cookies or shortbreads.

Enjoy!

View Comments (14)

14 Comments

  1. HarrLable

    January 29, 2016 at 4:12 am

    what is that song at the end?

  2. melovesmuzic

    January 29, 2016 at 4:12 am

    Tried this recipe and I love it!! The almond extract really ties it
    together :)

  3. Spellboundwitch

    January 29, 2016 at 4:12 am

    What a wonderful recipe…such a great combination of sweet and tart… I
    guess the same would be lovely with rhubarb, wouldn’t it.
    I hope you are enjoying France and the family holiday, looking forward to
    the live broadcasts while there…maybe a few family dinners with some
    “bons repas avec des recettes de famille”? Thant will remind me of my
    goddaughter who is French and who I miss so much… ;).
    Take care and have fun.

  4. Davor Panchevski

    January 29, 2016 at 4:12 am

    Beth you are starting to be my inspiration! 🙂 Have a nice vocation in
    France :-)

  5. Manohara Gopika

    January 29, 2016 at 4:12 am

    that was great!!!!!
    can you please show us how to make EGG LESS lemon cake?
    thx

  6. MK

    January 29, 2016 at 4:12 am

    Hi Beth, my birthday is coming up soon and I was wondering if you could do
    a chocolate layered cake recipe. Thanks!

  7. EVA DOMINGUE

    January 29, 2016 at 4:12 am

    Hi Beth!… Love your recipes and thanks for sharing. Can you please add
    printable recipes?… It would be so much easier for us : )… Thx!

  8. Asrar Ghassan

    January 29, 2016 at 4:12 am

    Finally Beth thank my kids loved it so much

  9. Kirti Nambisan

    January 29, 2016 at 4:12 am

    I’ve never had pluots, now I really have to get my hands on them!

  10. Connie EP

    January 29, 2016 at 4:12 am

    i love your channel. New subbie

  11. TheToristeve

    January 29, 2016 at 4:12 am

    Can you sub the fruit with something else?

  12. Antea B

    January 29, 2016 at 4:12 am

    Do vanilla cake batter muffin recipe I’m 9 years old and I made those use
    the canadian cake batter with vanilla and they turn- Amaze!!♥️♥️

  13. Kelly Mrsmommy

    January 29, 2016 at 4:12 am

    Once again, Beth, you’ve outdone yourself! Looks fabulous! 

  14. Donal Skehan

    January 29, 2016 at 4:12 am

    I need some pluots in my life! This looks absolutely delicious!

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