This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up dried
fall fruits, turning an everyday scoop into an extravagance. Cream sherry is a rich, sweet, dark version of sherry, and it can be found at most wine stores.
Heat sherry and honey in a saucepan over low heat, stirring, until warm. Stir in raisins, figs, and currants. Cover, and remove from heat. Let stand for 20 minutes. Stir in almonds.
Divide ice cream among bowls. Pour sauce over top.
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