Apple-Cranberry Sundae (for four)

By Ming Tsai


2 tbs unsalted butter
3 baking apples (like McIntosh), peeled, thinly sliced, held in acidulated water
1 cup fresh cranberries
½ cup brown sugar
¼ cup Gosling's Black Seal® Rum
1 quart vanilla ice cream, homemade or premium store-bought


In a large saute pan over medium-high heat, melt butter. Add drained apples, cranberries, and brown sugar. Stir to dissolve sugar and saute until softened. Flambe with rum. Scoop ice cream into a bowl and top with a generous amount of apple-cranberry topping.

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