Asian Pear Sundae - Subarashii Kudamono

Name: Asian Pear Sundae - Subarashii Kudamono
Ingredients: 8 scoops vanilla ice cream; ¾ cup (80g) granola; ¼ cup (60g) Subarashii Kudamono Asian Pear spread; 2 Tbsp (30g) salted butter; 1 Tbsp (13g) brown sugar; 2 Tbsp (30g) rum (can use the reserved rum/juice from Asian Pear Compote recipe); 1 cup (230g) heavy cream; 1 Tbsp powdered sugar, to taste; 2 tsp rum, optional (can use the reserved rum/juice from Asian Pear Compote recipe); ¼ Subarashii Kudamono Asian Pear, cored and thinly sliced; ¼ cup pecans, toasted; 4 maraschino cherries with stems; 4 fresh mint sprigs; 1 cup Subarashii Kudamono Asian Pear compote (see recipe)

wonderfulfruit.com

Experience a vibrant and textural dessert from Chef Judy Joo: layers of Asian pear compote, vanilla ice cream, warm glaze, Chantilly cream, and toasted pecans, topped with fresh pears, mint, and a...

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Ingredients

8 scoops vanilla ice cream
¾ cup (80g) granola
¼ cup (60g) Subarashii Kudamono Asian Pear spread
2 Tbsp (30g) salted butter
1 Tbsp (13g) brown sugar
2 Tbsp (30g) rum (can use the reserved rum/juice from Asian Pear Compote recipe)
1 cup (230g) heavy cream
1 Tbsp powdered sugar, to taste
2 tsp rum, optional (can use the reserved rum/juice from Asian Pear Compote recipe)
¼ Subarashii Kudamono Asian Pear, cored and thinly sliced
¼ cup pecans, toasted
4 maraschino cherries with stems
4 fresh mint sprigs
1 cup Subarashii Kudamono Asian Pear compote (see recipe)