by Kerstin
View
my 19 recipes »
Photo by Kerstin
Kerstin's Notes:
Expand1/2 cup instant oats Ask a question about this ingredient
1/2 cup coarsely chopped gingersnap cookies Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1 tablespoon packed brown sugar Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground cardamom Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
1/4 cup shredded coconut Ask a question about this ingredient
1/4 cup golden raisins Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
1/4 cup packed brown sugar Ask a question about this ingredient
6 peaches, pitted and cut into slices Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
4 cups vanilla bean ice cream Ask a question about this ingredient
To prepare the cardamom gingersnap topping, heat oven to 325˚F. Combine oats and gingersnap cookies in a large bowl. Place canola oil, 1 tablespoon brown sugar, honey, cinnamon, cardamom, salt, and vanilla extra in a small saucepan and heat over medium heat until mixture is boiling and sugar is dissolved, about 3 minutes. Pour hot sugar mixture into the bowl with the oats and mix well. Spread topping evenly onto a parchment paper lined cookie sheet and bake at 325˚F for 10 minutes; add coconut, stir, and bake an additional 5 to 8 minutes, or until coconut is golden brown, stirring occasionally. Cool completely, about 15 minutes, and stir in raisins.
Ask a question about this stepMeanwhile prepare the peaches. Heat butter and 1/4 cup brown sugar over medium heat in a large skillet until butter has melted. Add in peaches and cook for 12 to 15 minutes, stirring occasionally, or until fruit is soft. Stir in lemon juice.
Ask a question about this stepTo assemble the sundaes, scoop 1/2 cup of ice cream into each bowl and top evenly with caramelized peaches and the desired amount of cardamom gingersnap topping. Makes 8 servings.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
Peach Ice Cream would be great with this topping, too. Also apricot. ;)