The Sundae Makeover
One of my favorite Halloween memories is the year we didn’t trick or treat. You children of the 80s out there probably remember the year of tylenol scare. Well, if you also had overprotective parents you may have been kept home that year too. My brother and I were bribed with an evening of bottomless sundaes and movies. I don’t know if it was the drama or the plethora of sundae toppings, but I actually enjoyed that Halloween hiding out from the world with my family. Today, I still enjoy a sundae – as well as Halloween. But as adults without kids (for now), I thought it would be fun to bring back the Halloween sundae tradition after we close our doors to the trick or treaters. I’m certain I enjoyed the packaged syrup and toppings, but am confident that this in-season, more natural version with a grown-up twist will still satisfy any sundae lover.
Roasted Apple Sundaes
adapted from This Homemade Life
- 4 large, organic apples (2 lbs), peeled and cut in 1” chunks
- 1 3” cinnamon stick
- ½ vanilla bean or 2 teaspoons vanilla extract
- 1-2 Tbl dark brown sugar
- 2 Tbl butter
Pre-heat oven to 425 degrees.
Combine all the ingredients in a roasting pan. Dot the apples with small pieces of the butter. Roast 50-60 minutes, stirring every 15-20 minutes until cooked through and golden around the edges.
Serve warm, atop vanilla bean ice cream, drizzled with brandy caramel sauce (below) and your favorite toasted nuts (pecans or walnuts).
Brandy Caramel Sauce
- 1 cup heavy cream
- 1 1/2 cups firmly packed brown sugar
- 1 tablespoon brandy
- 1/4 cup butter
- 1 teaspoon vanilla extract
Pour heavy cream in saucepan and bring to a simmer. Stir occasionally. Add sugar. Continue to stir for 5 minutes or until smooth. Remove mixture from heat and stir in the brandy, butter, and vanilla. Dress your sundae generously with this sauce and serve.