David Burke Kitchen's Red, White & Blue Sundae

Ingredients

Cooking Directions

For the caramel:

Melt butter in a medium saucepan over low heat. Add salt and sugar and stir to combine. When sugar is dissolved, add maple syrup and simmer for five minutes. Remove from heat.

For the pineapple:

Sauté pineapple rings in a pan with a little canola oil over low heat. As it cooks, the pineapple will begin to release juices. Add bourbon and caramel and toss with the pineapple to coat. Remove from heat.

For the assembly:

Place 3/4 of the berries in the center of a wide, shallow bowl and top with 1 ring of caramelized pineapple (save remaining rings for more sundaes!) Top pineapple with ice cream scoops, remaining berries, whipped cream and mint sprig, if using. Drizzle with salted maple caramel and serve.

Recipe courtesy David Burke Kitchen.