Asian Pear Sundae - Subarashii Kudamono
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
- 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
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