I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and crunchy bits is guaranteed to deliver the goods if only in terms of quantity and sugar. During a recent dinner at Alder, I finished my meal with a delicious carrot cake sundae (even though I don’t usually like carrot cake or white chocolate). This reminded me how great a sundae can be when it’s well done, which it rarely is. Indeed, it seems that in most restaurants one always ends up with either cheap or poorly formulated ice cream, Hershey’s-like syrup, or inadequate glassware.
So of course, this means it’s time for me to come up with my own Eastern Bloc version. I already had the plombir ice cream and the apricot sauce to get started, but I needed something crunchy. And chocolate. And more Food-Perestroika-worthy flavors! Baklava seemed like the perfect solution: it’s not something you’d expect in a sundae, it’s made with honey just like my plombir, and like the apricots it can be be found in the Caucasus (where there aren’t enough desserts in my opinion). For the chocolate sauce, I opted for a dark chocolate and black tea combination, on top of whipped cream laced with more honey. Honey, nuts, apricot, chocolate, black tea: the result is sweet, sour, bitter, not too alien yet not totally hackneyed, and quite addictive.