Maple Leaf Rag Sundae

1. 1

   Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts.

2. 2

   Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup.

3. 3

   The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.

4. 4

   Mince the pineapple, then crush with a potato masher or a wooden spoon.

5. 5

   If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.

6. 6

   In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioners sugar.

7. 7

   (If you have a whipped cream dispenser, use it instead.)

8. 8

   To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup.

9. 9

   Add four scoops of ice cream.

10. 10

    Dress the top with 1/4 cup maple-walnut dressing, then 1/4 cup crushed pineapple.

11. 11

    Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.

* Per serving · 4 servings · Values may vary.

No additional tips available.