Photography, Foodivine; Food styling, Nataly Simard; Prop styling, Caroline Simon.
What says summer better than ice cream? This epic raspberry sundae makes a good thing even better with delicious brownies.
- 1 cup chopped pecans
- 1/3 cup maple syrup
- Pinch fleur de sel
- 2 cups fresh or thawed frozen raspberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 3 cups vanilla ice cream
- 2 cups diced homemade or store-bought brownies
- 1 cup fresh raspberries
- Canned whipped cream (optional)
In dry saucepan, toast pecans over medium heat, stirring often, until nuts are fragrant and beginning to brown, about 3 minutes. Remove pan from heat. Add maple syrup and stir to coat nuts. Return pan to heat; cook over medium-low heat, stirring often, until maple syrup liquid has evaporated and the sugars have crystallized, about 8 minutes. Mix in fleur de sel. Spread candied pecans evenly on parchment paper-lined baking sheet. Let cool completely and separate nuts. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.)
Meanwhile, in blender, purée raspberries, sugar and lemon juice until smooth (if necessary, add water, 1 teaspoon at a time, to obtain desired consistency). Strain through fine sieve placed over bowl. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Divide half of the ice cream, raspberry sauce, diced brownies, fresh raspberries, and candied pecans among six 1-cup dessert cups. Repeat layers with remaining ingredients. Top with whipped cream, if using. Sprinkle any remaining crumbs of candied pecans overtop, if desired.
For a fun twist, pour a little Prosecco or rosé into the bottom of the cup before assembling the sundae.