A generous helping of rum syrup, almond liqueur or rum butterscotch sauce, and a scattering of toasted flaked almonds, coconut, pine nuts, hazelnuts or brazil nuts finishes off the sundaes nicely, without further adornment.
To make 2 servings of rum butterscotch sauce, melt 2 tablespoons each of unsalted butter and unrefined soft brown sugar in a saucepan. When melted and bubbling, stir in 2 tablespoons each of rum and cream. Allow to boil for a couple of minutes, and then remove from the heat.
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