Cherry sundae
Satisfy your sweet tooth with this grown-up version of a cherry sundae, spiked with amaretto liqueur.
Serves 5
500g cherries, halved and pitted, plus 4 whole to garnish
100g caster sugar
1 tsp cornflour
4 tbsp amaretto liqueur
8 scoops vanilla ice cream
150ml thickened cream, whipped
for almond praline
150g almonds
150g caster sugar
30ml water
garnishes (wafers, pocky sticks)
Preheat oven to 160C. Place almonds onto a baking paper-lined baking tray and roast for 10 minutes. Place sugar and water into a small saucepan set over medium heat.
Cook until deep amber in colour, add the almonds and stir to coat with a rubber spatula. Transfer the mix to the baking tray, spread out evenly and set aside to cool.
Place ¾ of the cherries and sugar into a medium saucepan with ¼ cup water, bring to the boil then simmer for 10 minutes or until the cherries have collapsed. Mix the cornflour with the amaretto in a small bowl, pour into the compote and cook until thickened. Place into a container and refrigerate to chill. Crush the almond toffee in a mortar and pestle to form a praline (store in the freezer).
To serve, spoon cherry compote in the base of a glass, top with 2 scoops of ice cream, sprinkle over praline and fresh cherries. Add more compote, followed by whipped cream and more praline. Add garnishes of choice, drizzle with cherry syrup from the compote and top with a cherry.
This article first appeared in the January 2026 issue of SALIFE magazine.
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