I love to make this on a warm summer day when ice cream alone just isn't enough. The best part is that, aside from the pineapple, I always seem to have all of the ingredients on hand. It's a perfect balance with the cold ice cream and the warm pineapple and butterscotch, and it only takes a few minutes to whip up. (Serves 2)Ingredients:
Vanilla Ice Cream
2 TBS butter
1/2 cup light brown sugar
2 tsp water
Fresh pineapple
* Some optional topping ideas are toasted coconut and/or macadamia nuts.
In a small saucepan on medium low (3 or 4) combine the butter and brown sugar. Continuously move around with a spatula. After it is completely combined you can turn the burner up a little (6 or so), add the water, and continue stirring. Once it gets to a butterscotch consistency (make sure the sugar has completely dissolved and it is not grainy), turn the burner to low and add your pineapple slices (however many you would like on your sundaes, I typically do two to three large slices per person). Continue to stir over the burner until the pineapple is warmed through and pour over vanilla ice cream. If you'd like, top with your own or suggested toppings. Enjoy! ***WARNING!*** - Do not stick your finger in the butterscotch sauce while it is cooking, it is sure to burn you!
No comments:
Post a Comment