Raspberry and almond sundae
|¾ cup||Blanched almonds|
|2 tbsp||Maple syrup|
|¼ cup||Dessert wine|
|1 tsp||Icing sugar|
|8||Amaretti biscuits, crushed|
|1¼ cups||Double cream|
- Preheat oven to 200C.
- Place the almonds on a baking tray lined with non-stick baking paper, pour over the maple syrup and cook for 8-10 minutes or until golden. Set aside to cool.
- Place the raspberries, wine and sugar in a bowl and gently toss to combine. Divide the amaretti biscuits evenly between four 2 cup-capacity glasses.
- Spoon the raspberry mixture and cream over the biscuits and top with maple almonds.
TIP You can substitute dessert wine with any sweet liqueur to flavour the raspberries.