Raspberry and almond sundae
7/12/2009
Serves 4
Ingredients
| ¾ cup | Blanched almonds |
| 2 tbsp | Maple syrup |
| 250 g | Raspberries |
| ¼ cup | Dessert wine |
| 1 tsp | Icing sugar |
| 8 | Amaretti biscuits, crushed |
| 1¼ cups | Double cream |
Directions
- 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.
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