Taking a break from the brunch series as I am completely sick of blogging about breakfast-y items... so I bring you the opposite end of the spectrum with a simple dessert!
For Christmas dinner this year my cousin brought over one of my favorite things in the whole world: pavlova. This one was topped with a vanilla bean cranberry sauce and orange segments. With plenty of toppings leftover and no meringue the next day, I was lost on what to do and resorted to the only thing I knew best and was to put them on a couple scoops of ice cream.
Normally I try not to exaggerate, but my god was it delicious. The cranberry sauce tasted infinitely better than any strawberry coulis, with the oranges adding a hearty bite and refreshing burst of juiciness and acidity to cut through the heaviness of the ice cream and the sweetness of the cranberry sauce.
In fact, I may or may not have one of these sundaes every day until I ran out of sauce. Definitely something that would be equally fantastic in both winter and summer... And fall and spring while we're at it.
now literally my favorite sundae of all time
Winter Ice Cream Sundae
vanilla ice cream (preferably a premium brand)
I would hope that one would not need directions on how to assemble an ice cream sundae...
Note*: If you like, add the juice from the supremed oranges into the cranberry sauce to thin it out into a less gelatinous and more pourable consistency.
adapted from Use Real Butter
1 cup sugar
1 cup water
4 cups (12 oz.) cranberries, fresh or frozen – washed and picked over
1 teaspoon of orange zest
1/2 of a vanilla bean, split and seeded
Combine the water and sugar in a medium saucepan over high heat. Stir until sugar is dissolved. When liquid comes to a boil, add the cranberries, zest, and vanilla and return to boil. Reduce to a simmer and cook for about 10 minutes. The cranberries should pop and break down as well as thicken up. I like to leave a few whole ones. Makes about 2 cups of cranberry sauce.