- 1 (1/2-gallon) vanilla ice cream
- 1 cup ruby port
- Caramel Sauce, recipe follows
- Candied Cashews, recipe follows
- Whipped Cream
Place 1 scoop of vanilla ice cream in 4 parfait glasses. Pour a little port over each scoop. Drizzle caramel over the port and top with some of the cashews. Repeat with another layer ice cream, port, caramel, and cashews. Top with whipped cream and a little more caramel.
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.
Yield: about 3/4 cup
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 2 cups chopped cashews
- Pinch salt
In a medium skillet, combine the butter and brown sugar. Cook, stirring, over medium heat until the sugar is dissolved. Add the nuts and a pinch of salt and cook, stirring, until toasted and evenly coated, about 6 minutes. Remove from the heat. Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.