Saturday, September 25, 2010

Coffee Caramel Sundaes



Coffee Caramel Sauce: In small saucepan, heat coffee until steaming; keep warm. 

In separate small saucepan, stir sugar with water over medium heat until dissolved. Boil over medium-high heat, brushing down side of pan with cold water but not stirring, until amber coloured, 5 to 6 minutes. 

Gradually pour in coffee, stirring constantly; boil vigorously until syrupy and reduced to 1/2 cup (125 mL), 5 to 7 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature to use.) 

In bowl, combine coffee, sugar, and rum (if using). Break ladyfingers into 1/2-inch (1 cm) pieces to make about 2-1/3 cups (575 mL); remove 1/3 cup (75 mL) and set aside for garnish. Add remaining ladyfingers to coffee mixture; toss to moisten. Set aside.

In another bowl, stir ice cream with wooden spoon until softened; fold in soaked ladyfingers. (Make-ahead: Cover and freeze for up to 24 hours.)

Spoon cup (50 mL) ice cream mixture into each of eight 1-cup (250 mL) glasses. Top with about 1 tbsp (15 mL) coffee caramel sauce; top with remaining ice cream. Top with reserved ladyfingers then remaining sauce. Garnish with chocolate (if using). Makes 8 servings.