1 cup sliced almonds
1 tablespoon light corn syrup
2 tablespoons sugar
Compote
4 cups sliced hulled strawberries (about 16 ounces), divided
4 tablespoons sugar, divided
3 tablespoons Prosecco or other sparkling white wine
Sabayon
½ cup chilled heavy whipping cream
4 large egg yolks
¼ cup sugar
½ cup Prosecco or other sparkling white wine
2 pints strawberry sorbet
SUGARED ALMONDS: Preheat oven to 325°F. Line rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds and corn syrup in small bowl to coat, then add sugar and toss to coat evenly (sugar coating will resemble wet sand). Spread almonds in single layer on prepared sheet. Bake until almonds are golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds and cool completely.
DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
COMPOTE: Combine 1 cup strawberries, 2 tablespoons sugar, and Prosecco in processor. Puree until smooth. Pour puree through strainer set over bowl, pressing on solids to extract as much liquid and pulp as possible. Discard solids in strainer. Toss remaining 3 cups strawberries and 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries.
DO AHEAD: Can be made 8 hours ahead. Cover and chill.
SABAYON: Beat cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice water. Whisk egg yolks and sugar to blend in medium metal bowl; add Prosecco and whisk to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until sabayon is thick, resembles softly beaten whipping cream, and thermometer inserted into center registers 160°F, about 6 minutes. Set bowl with sabayon on ice in bowl of cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream.
DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
Spoon ¼ cup strawberry compote into each of 6 dessert glasses or bowls. Top each with scoop of strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with ¼ cup strawberry compote, scoop of sorbet, and 1 tablespoon sugared almonds. Top each sundae with large spoonful of sabayon, then 1 tablespoon sugared almonds, and serve.
Is it a deconstructed cherry pie? Or a sundae served on puff pastry? Either way, it’s delicious. The cherry compote calls for two kinds of cherries: the familiar frozen, dark sweet variety as well as sour Morello cherries, sold in jars in a sweet syrup. They can be found at Italian markets and specialty foods stores. Makes 6
Cherry Compote
1 24- to 29-ounce jar dark Morello cherries in light syrup, drained, syrup reserved
1 10- to 12-ounce bag frozen pitted unsweetened dark cherries, thawed, drained, juices reserved
¼ cup sugar
1 cinnamon stick
1 tablespoon cornstarch
Pastries
1 sheet frozen puff pastry (half of 17.3-ounce package), partially thawed, trimmed to 9×6-inch rectangle
1 large egg, beaten to blend
6 teaspoons raw sugar
1 pint vanilla ice cream
CHERRY COMPOTE: Combine reserved syrup from Morello cherries, reserved juices from frozen cherries, sugar, and cinnamon in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is reduced to 1 cup, about 20 minutes. Combine all cherries and cornstarch in large bowl; toss to coat. Add cherry mixture to syrup in saucepan and cook until compote thickens and boils, stirring frequently, about 5 minutes. Discard cinnamon stick.
DO AHEAD: Compote can be made 2 days ahead. Cover and refrigerate. Rewarm before using.
PASTRIES: Preheat oven to 400°F. Line large rimmed baking sheet with silicone pan liner or parchment paper. Cut puff pastry into three 6×3-inch rectangles (reserve remaining dough for another use). Cut each rectangle diagonally into 2 triangles. Transfer triangles to prepared baking sheet. Lightly brush pastry triangles with egg and sprinkle with raw sugar. Using fork, pierce entire surface of dough. Bake until pastries are golden brown, about 12 minutes.
DO AHEAD: Can be made 2 days ahead. Cool completely. Store in resealable plastic bag at room temperature. Rewarm pastries in 350°F oven 8 to 10 minutes before continuing.
Spoon warm cherry compote into 6 shallow bowls. Top each with 1 pastry. Spoon vanilla ice cream alongside and serve immediately.
For a delicately flavored ice cream, use a mild honey (such as orange blossom). Candied violets, which are available at specialty foods stores and cookware shops, are a nice finishing touch. Or top the sundaes with edible flowers, which are available at farmers’ markets and in the produce section of many supermarkets. Makes 6
Ice Cream
2 cups heavy whipping cream
2 cups half and half
6 large egg yolks
1 cup plus 2 tablespoons honey
3 tablespoons finely grated lemon peel
¾ cup fresh lemon juice
¼ teaspoon vanilla extract
Sauce
¾ cup honey
¼ cup fresh lemon juice
3 tablespoons orange marmalade, melted
¼ teaspoon (scant) ground cloves
Lightly toasted slivered almondsCandied violets (optional)
ICE CREAM: Bring cream and half and half to simmer in heavy medium saucepan over medium heat. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Mix in honey and lemon peel. Let steep 10 minutes. Mix in lemon juice and vanilla. Refrigerate until custard is cold, at least 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.
DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.
SAUCE: Whisk honey, lemon juice, marmalade, and cloves in small bowl.
Scoop ice cream into sundae dishes. Top with sauce, then nuts. Garnish with candied violets, if desired, and serve.
Blood oranges are small, sweet oranges with an attractive scarlet hue. Their peels are thinner and less bitter than navel orange peels, so they’re good to eat. You’ll see for yourself when you try the caramel orange sauce, which needs no more accompaniment than some good vanilla ice cream and a sprinkling of almonds and fleur de sel, a sea salt that provides a lovely finishing touch. Look for the salt at the supermarket or specialty foods stores. Makes 6