Food & Cooking Recipes Dessert & Treats Recipes Chamomile-Caramel Sundaes with Stone Fruits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Prep Time: 15 mins Total Time: 1 hrs 35 mins Servings: 4 A bit of honey adds an unexpected floral note to rich caramel. Chamomile-infused heavy cream is the perfect garnish for this summer sundae. Ingredients 1 cup heavy cream 2 bags chamomile tea 2 tablespoons confectioners' sugar 2 pints vanilla ice cream Honey-Caramel Sauce 1 ¼ pounds assorted stone fruits, such as apricots, peaches, nectarines, and plums, pitted and cut into chunks (about 2 cups) Crushed bee pollen (available at health-food stores), for serving (optional) Unsprayed fresh chamomile flowers (available at farmers' markets), for serving (optional) Directions Heat cream in a small pot over medium until just simmering. Remove from heat; add tea bags. Cover and let steep until fragrant, 20 minutes; remove and discard tea bags. Transfer chamomile cream to a medium bowl; let cool 15 minutes. Cover and refrigerate until cold, at least 1 hour and up to 2 days. Add sugar and whisk until stiff peaks form. Divide ice cream among 4 bowls. Drizzle with caramel sauce and top with fruits. Top with whipped chamomile cream, sprinkle with bee pollen and flowers, and serve. Rate it Print