Beth's Pluot Sundae with Almond Brittle Recipe | ENTERTAINING WITH BETH скачать в хорошем качестве

Beth's Pluot Sundae with Almond Brittle Recipe | ENTERTAINING WITH BETH

Learn how to make my Pluot Sundaes with Almond Brittle Topping. A great easy summer dessert idea! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite FOLLOW ME ON PERISCOPE! Entertaining with Beth LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA MORE GREAT DESSERT RECIPES! Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets Plum Crumble http://bit.ly/PlumCrumbleEWB Blueberry Tartlettes http://bit.ly/1GunB0G Ultimate Peach Cobbler http://bit.ly/1fjkmAo Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Creme Brulee http://bit.ly/EWBCreme Profiteroles http://bit.ly/EWBProfiteroles S'More Pie http://bit.ly/SmorePieEWB French Apple Tart http://bit.ly/1qO3RP9 Foolproof Brownies http://bit.ly/1wu0bCq BETH’S PLUOT SUNDAES WITH ALMOND BRITTLE Serves 6-8 INGREDIENTS: 8 medium ripe pluots ¼ cup (50 g) sugar 1/3 cup (80 ml) water 1 tsp ( 5 ml) almond extract FOR BRITTLE 1 cup (200 g) sugar 1 cup (150 g) sliced blanched almonds TO ASSEMBLE Vanilla ice cream Store bought cookies of choice METHOD: FOR BRITTLE: Grease a baking sheet with butter and set aside. Heat sugar in a non-stick large skillet on medium high. DO NOT WALK AWAY! Watch the sugar until it begins to melt and dissolve. Then start to turn the pan allowing it to dissolve further. To help it along you can use a heat safe spatula to stir it. Once sugar is all dissolved, turn off flame, add almonds and stir to coat. Transfer mixture to baking sheet to harden. Once cooled, place brittle in a plastic bag, and whack with a rolling pin to crush it a bit. Transfer to a bowl, and cover until ready to serve. FOR PLUOT SAUCE: Slice pluots in half and remove the pits with a melon baller or spoon. Slice into wedges. Place fruit in a large sauce pan. Add sugar and water. Cover and heat on medium high until boiling. Remove lids and allow water to evaporate and thicken fruit mixture. If mixture looks to dry, keep adding water for desired sauciness. Once fruit is firm and sauce has thickened. Remove from flame and stir in almond extract (or Amaretto liquor great too!) Scoop 1-2 scoops of vanilla ice cream into a “fancy” glass, margarita glasses work well for this! Spoon pluot mixture over ice cream, top with almond brittle, serve with your favorite “fancy” cookies or shortbreads. Enjoy!