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This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up driedfall 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.

Martha Stewart Living, November 2007

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Recipe Summary test

prep:
5 mins
total:
25 mins
Servings:
4
Yield:
Makes 1 cup sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Divide ice cream among bowls. Pour sauce over top.

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