Apple Maple Ice Cream Sundae

One of my favorite parts of an ice cream sundae is the contrast of hot and cold.  Almost always I like to add some sort of warm sauce or compote on top of sundae.  Lately I’ve been eating a lot of apple crisp with vanilla ice cream on top, so I was inspired to make this sundae with leftover Apple Cider Swirl Ice Cream from last week.  The apple maple cinnamon compote is super fast and super easy.  I have also used it on my yogurt and granola in the mornings and it is wonderful.  Enjoy!

Apple Maple Ice Cream Sundae
Makes 4 sundaes

1/2 Tablespoon unsalted butter
1 large apple (about 8 ounces), chopped into 1/2 pieces
1 Tablespoon maple syrup (Grade B preferred)
1/4 teaspoons ground cinnamon
1 pint Apple Cider Swirl Ice Cream
Toasted pecan pieces (optional)

Begin by making apple maple cinnamon compote; Melt butter in a medium skillet over medium heat.  Add chopped apple to the pan and saute for 5 minutes or until tender and slightly browned, stirring frequently.  Remove from heat and stir in maple syrup and cinnamon.  Cool completely and chill until ready to use over ice cream.

To make the Apple Make Ice Cream Sundaes, place one scoop of ice cream into four dessert bowls.  Spoon one quarter of the apple maple cinnamon compote over each scoop (if you like the hot and cold contrast like me, warm the compote before serving).  Top with pecans (and extra apple cider swirl if you have it).  Eat with a big spoon.