Hot Strawberry Sundae
A favorite dessert at Kansas City Union Station
Making a detour to the end of the meal this month. One of my nieces was visiting with her boyfriend, so we made this decadent dessert on their last night. I’m not including the original recipe, as it doesn’t need any updating, just reformatting to make it easier to read. I do include a few of suggestions for options at the end. According to the James D. Porterfield, Dining by Rail : The History and Recipes of America’s Golden Age of Railroad Cuisine, this was developed by Chef Joe Maciel from “a sundae made with hot maple syrup and strawberries [that he was served] at the 1934 Chicago World’s Fair” (p. 300). I’m tempted to try to replicate that original sundae as well.
Serves 8 adults.
1 pint (2 cups) very ripe strawberries, halved
1/4 cup dark rum
3/4 cup honey
1/4 cup fresh lemon juice
Rind of one medium orange, cut into strips
Vanilla ice cream
Combine strawberries and run and let marinate one hour, covered.
Combine remaining ingredients in a small saucepan. Bring to a full boil. Remove from heat. Remove orange rind. Combine with marinated strawberries. Spoon over ice cream and serve immediately.
Optional changes : Double the amount of strawberries. There’s enough syrup for 8 servings, but I found it skimpy on strawberries.
Use other berries or a combination. Or maybe peaches? Bananas?
You can use white rum; it won’t have that caramelized flavor, but it still works. I’ve been thinking about trying Malibu rum — coconut and strawberries are a favorite combo of mine. Try some of the other liquors that taste good hot — whiskey, brandy, maybe tequila?
I used a neutral clover honey that I bought at Costco, but you could experiment with different types. Just don’t use one that will clash with or overpower the other flavors.
I’ve also been thinking about using strawberry ice cream, or chocolate (with Malibu rum and strawberries or bananas!) What about lime sherbet and tequila and triple sec?
Maybe add some chopped nuts.
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