- For the Candied Walnuts: Place cider in small, heavy saucepan. Add sugar. Use your finger to stir sugar into cider. Heat over medium-high heat until boiling and sugar dissolves, stirring 1 to 2 times. Cook, without stirring, until dark amber (like an old penny), about 4 to 5 minutes. If syrup colors unevenly, gently swirl pan to mix. Remove from heat. Stir in walnuts.
- Use fork to lift nuts out of syrup and place on baking sheet lined with buttered parchment paper or foil. If syrup becomes too thick or hard to transfer nuts as indicated, gently reheat syrup over low heat until nuts can be removed easily. Repeat this process as needed. Cool completely. Place in airtight tin and freeze until serving time. (Can be frozen up to 1 month.)
- For the Apple Cider Sauce: Heat cider in large skillet over high heat until boiling. Cook, uncovered, until reduced to 1/2 cup, about 20 minutes. Cool completely; refrigerate overnight and up to 1 week. Let come to room temperature before using.
- To Assemble: Place scoops of ice cream in small sundae dishes. Spoon sauce over, dividing evenly. Sprinkle with candied walnuts. Serve immediately.
- This recipe yields 4 servings.
- Each serving: 510 calories; 69 mg sodium; 30 mg cholesterol; 18 grams fat; 89 grams carbohydrates; 5 grams protein; 1 gram fiber.
Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner |
