Maple Walnut and Pineapple Sundae
Inspired by techniques from NYT Cooking.
A stunning sundae pairing toasted walnuts in dark maple syrup with crushed pineapple and whipped cream. Tropical meets classic autumn flavour.
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Method
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Equipment
- lidded container
- knife and chopping board
- potato masher
- bowl
- whisk
- 4 large sundae dishes
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 796 kcal |
| Protein | 9.8 g |
| Carbohydrate | 101.8 g |
| of which sugars | 87.9 g |
| of which free sugars | 78.2 g |
| Fat | 41.8 g |
| of which saturates | 17.5 g |
| Fibre | 3.8 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Maple walnuts
- 100 g walnut halves, toasted
- 240 ml dark maple syrup, plus extra
Pineapple
- 330 g very ripe pineapple chunks
- 1 tsp lemon juice (only if needed)
- 4 g caster sugar (only if needed) about 1 tsp
To serve
- 120 ml double cream
- 8 g icing sugar about 2 tsp
- 1 l banana ice cream (or chocolate or coffee)
- 1
Prepare. Toast 100 g walnut halves and cover with 240 ml dark maple syrup in a lidded container, adding more syrup to cover completely. Refrigerate overnight; keeps for 2 days.
- 2
Pineapple. Mince 330 g very ripe pineapple chunks and crush with a potato masher; if holding, add a little lemon juice and sugar and chill for up to 2 days.
- 3
Cream. Whip 120 ml double cream to soft peaks and whip in 2 tsp icing sugar.
- 4
Base. Spread a thin layer of dark maple syrup in the bottom of each sundae dish.
- 5
Ice. Add 4 scoops of banana, chocolate or coffee ice cream.
- 6
Walnuts. Top with 4 tbsp of the maple walnuts.
- 7
Pineapple. Top with 4 tbsp of the crushed pineapple.
- 8
Finish. Crown with a generous dollop of whipped cream.
Storage
The maple walnuts keep for 2 days in the fridge; the crushed pineapple keeps for up to 2 days when lightly sweetened with lemon juice and sugar.
