Worth a trip

Meringue Sundae with Peppery Berry Sauce

Name: Meringue Sundae with Peppery Berry Sauce
Ingredients: 1/2 cup frozen strawberries; 1/3 cup frozen raspberries; 3 Tbsp. dark brown sugar; 3 Tbsp. Chambord liqueur; 1/2 tsp. freshly ground black pepper; Pinch of kosher salt; 6–8 small meringue cookies; 3 large scoops vanilla ice cream (from 1 pint); Extra-virgin olive oil, flaky sea salt, and basil leaves (for serving)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
2.
Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
3.
Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions