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instant oats cookies canola oil brown sugar honey ground cinnamon ground cardamom salt vanilla shredded coconut golden raisins butter brown sugar peaches lemon juice vanilla bean ice cream
Viewed: 63 - Published at: 4 years agoIngredients
- 1/2 cup instant oats
- 1/2 cup coarsely chopped gingersnap cookies
- 1 tablespoon canola oil
- 1 tablespoon packed brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 cup shredded coconut
- 1/4 cup golden raisins
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 6 peaches, pitted and cut into slices
- 2 tablespoons lemon juice
- 4 cups vanilla bean ice cream
Method
- To prepare the cardamom gingersnap topping, heat oven to 325?F. Combine oats and gingersnap cookies in a large bowl. Place canola oil, 1 tablespoon brown sugar, honey, cinnamon, cardamom, salt, and vanilla extra in a small saucepan and heat over medium heat until mixture is boiling and sugar is dissolved, about 3 minutes. Pour hot sugar mixture into the bowl with the oats and mix well. Spread topping evenly onto a parchment paper lined cookie sheet and bake at 325?F for 10 minutes; add coconut, stir, and bake an additional 5 to 8 minutes, or until coconut is golden brown, stirring occasionally. Cool completely, about 15 minutes, and stir in raisins.
- Meanwhile prepare the peaches. Heat butter and 1/4 cup brown sugar over medium heat in a large skillet until butter has melted. Add in peaches and cook for 12 to 15 minutes, stirring occasionally, or until fruit is soft. Stir in lemon juice.
- To assemble the sundaes, scoop 1/2 cup of ice cream into each bowl and top evenly with caramelized peaches and the desired amount of cardamom gingersnap topping. Makes 8 servings.
