Meringue Sundae with Peppery Berry Sauce

valentine's day dessert strawberry raspberry liqueur ice cream basil wheat/gluten-free italian pepper

Anna Stockwell

2 servings

Source

Ingredients

1/2 cup frozen strawberries

1/3 cup frozen raspberries

3 Tbsp. dark brown sugar

3 Tbsp. Chambord liqueur

1/2 tsp. freshly ground black pepper

Pinch of kosher salt

6–8 small meringue cookies

3 large scoops vanilla ice cream (from 1 pint)

Extra-virgin olive oil, flaky sea salt, and basil leaves (for serving)

Method

Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.

Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.

Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.