New This Month

Summer Sundaes


Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.

  • Servings: 6

Source: Martha Stewart Living, July/August 1997


  • 2 cups sugar
  • 1/2 pint heavy cream
  • 1 vanilla bean, split
  • 2 pints premium-quality sorbet, in two flavors, such as raspberry and mango
  • 1 pint premium-quality ice cream, such as vanilla
  • 2 ripe peaches, sliced
  • 2 ripe plums, sliced
  • 1/2 pint raspberries
  • 1/2 pint blueberries
  • 1/2 pint strawberries, hulled
  • 1 pint figs, cut in half
  • 1 cups pecan halves, toasted


  1. Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.

  2. Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.

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