These spiced sundaes with warm chocolate sauce are a sophisticated dessert to serve at drinks and nibbles.
- Place prunes, figs, cranberries, port, sugar, cinnamon, mixed spice, orange rind and juice in a small saucepan over medium-low heat. Cook, stirring, for 1 to 2 minutes or until sugar dissolves. Cook, stirring occasionally, for 3 to 4 minutes or until thickened. Remove from heat. Set aside to cool completely.
- Place ice-cream in a large bowl (reserve container). Add fruit mixture. Using a large metal spoon, gently fold through fruit mixture to create a rippled effect.
- Spoon ice-cream mixture back into reserved container. Cover surface with plastic wrap, then lid. Freeze overnight or until firm.
- Make Warm chocolate sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
- Using a teaspoon, scoop ice-cream and divide between 12, 1/2 cup-capacity serving glasses. Drizzle with warm chocolate sauce. Sprinkle with white chocolate. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set