Meringue Sundae with Peppery Berry Sauce
['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)']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.