Vanilla Ice Cream w/ plum and tangerine sauce & spun caramel

This is a simple dessert that doesn’t require much. The Ice cream can be bought, the sauce requires 10-15 minutes and so does the spun caramel. The best part is that all can be made the night before. So if you’re planning to have guests over and maybe you’re just in charge of dessert, this is what you need.

Ingredients:  4 four plates

Vanilla bean ice cream (ex. Haagen Dasz)
8 seedless tangerines
4 plumbs
2 cup of sugar + 3 table spoons of sugar
1 lemon
3 table spoons of cognac (if you have it)
½ table spoon vanilla extract
2 cups of water

Here is how you go about it:

Cut the plumbs in small ‘boats’ and remove the skin. Cut the peel off the tangerines and make little tangerine ‘filets’. Make sure no skin or white is on them. Pour the water and 3 table spoons of sugar in a pot and start heating up while you dissolve the sugar. Then the sugar is dissolved add the plumbs and tangerine. Squeeze the lemon and add the lemon juice. Add cognac and vanilla extract and let it cook down. Take it off the burner and let it cool.

Melt a cup of sugar on a skillet under low heat. Cover two broom sticks in tin foil and put them up between two chairs. Cover the floor with old news papers because you’re going to make a mess.  When the sugar is melted let it cool down for a bit so it starts to thicken. Take a spoon full of caramel and make a ‘whipping’ motion over the broom sticks. Long threats of caramel should form from the broom sticks. If not, let the caramel cool a little more. But you have only so much time to do this so you got to hurry up. Roll up the caramel strings in little nests.

Remember to sprinkle the sauce over the fruits and ice cream when serving.

See picture for suggestion to present the dessert.

DESSERT – by Dad is ready!