| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Neapolitan |
March 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Frozen strawberries in syrup; thawed |
| 1/2 |
c |
Sliced fresh strawberries |
| 4 |
tb |
Amaretto liqueur or brandy |
| 3 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 1/4 |
c |
Plus 2 tablespoons whipping cream |
| 1 |
pt |
Strawberry ice cream |
| 1 |
pt |
Vanilla ice cream |
| 1 |
pt |
Chocolate chocolate chip ice cream |
| 1 |
|
Basket strawberries; sliced |
|
|
Whipped cream |
| 1/2 |
c |
Sliced almonds; toasted |
|
|
Chocolate sprinkles |
| 4 |
|
Maraschino cherries with stems; drained |
INSTRUCTIONS
Puree frozen strawberries with 1/2 cup fresh strawberries in processor.
Transfer to small bowl. Stir in 1 tablespoon amaretto.
Melt chocolate with whipping cream in heavy small saucepan over low heat,
stirring until mixture is smooth. Stir in remaining 3 tablespoons amaretto.
Cool mixture to lukewarm.
Spoon 1/4 cup chocolate sauce into each of 4 sundae dishes. Scoop some of
each ice cream into each dish. Spoon some of strawberry sauce over. Top
with sliced strawberries and dollop of whipped cream. Sprinkle sliced
almonds and chocolate sprinkles over. Top each sundae with maraschino
cherries and serve.
Serves 4.
Bon Appetit March 1990
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