I love my summers, hot as they may be in Austin. Summer means no schedules and no “place to be”. Every day is different and there is no pressure to be at school or after school activities at a particular time. As much as a planner I am, this surprises me. Tells us all that a little room for spontaneity is needed in life.
Those were the kinds of summers we had as kids. I remember frequent trips, usually spontaneous evenings, to the ice-cream store. After a good ole Gujarati dinner of chapattis, dal, shaak (vegetable curry), and rice and yogurt we would stave off the salty spicy remnants of our meal with cold and creamy ice-cream sundaes at our neighborhood Baskin Robbins. Odd that it may be, my parents were die hard fans of a particular concoction of a sundae: pistachio-almond ice cream, pineapple topping, crushed peanuts, and fake cherries. OK, well now I know that everything we ate there was fake. Old flavors die hard.
But now that I’m kind of healthy and all, I like eating clean and eating real food (that does sometimes mean dessert since I still can’t rid myself of that sweet tooth). And I found a way to make that sundae real! Shocking that everything was actually real once, right? But I found that I enjoy the taste of the real fresh pineapple even more if I just use vanilla ice cream instead of pistachio, though I love both. And the very real Maraschino cherries I now use come from Tillotsen company. They taste like what I grew up with without the artificial coloring! Enjoy this recipe and use it as a treat 🙂
- 2 cups diced fresh pineapple
- 1 ½ cups pineapple juice
- ½ cup light corn syrup
- ½ cup maple syrup
- zest of one lemon
- 2 teaspoons fresh lemon juice
- ½ teaspoon fresh lemon juice
- ½ cup sugar (adjust the amount as needed, starting with ¼ cup)
- 2 teaspoons orange bitters
- Combine all ingredients except sugar and bitters in a small saucepan. Bring to a boil then simmer for about 5 minutes. Taste for sweetness, adding sugar as needed, since the sweetness of the sauce depends on the pineapple.
- Stir in the bitters toward the end and cook for one minute.
- Remove from heat and allow to cool to room temperature.
- Refrigerate in clear glass containers or bottles until ready to serve, cold, on ice cream.
© 2016 Shef’s Kitchen. All Rights Reserved.