Pluot Sundaes with Almond Brittle. An easy summer dessert recipe that’s so delicious too! Quick and effortless, and can even be made in advance too.
This time of year pluots are in season! They are one of my favorite summertime fruits and I always feel so lucky to live in California and have access to such amazing produce, I’m embarrassed to say year-round (gulp) I know, it’s a serious luxury that is not wasted on me 🙂
What does a pluot taste like?
A pluot has the texture of a plum, but not the tartness. They are sweeter and more mellow than a plum, but they have the same firmness making them ideal for tarts or for a simple ice cream sauce!
When topped with a crunchy almond brittle these sundaes are so easy and delicious!
How do you make almond brittle?
Almond brittle is so easy to make! In fact, any nut could be substituted in place of almonds. This is also great with hazelnuts, pistachios, or cashews. All you do is heat white sugar in a pan until melted and caramelized, toss in the nuts, stir with a rubber spatula and transfer to a greased cookie sheet to harden.
Then break it apart with a rolling pin, or place pieces of the brittle in a re-sealable plastic bag, and whack with a rolling pin, for more of a crumbly effect.
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If you need a quick and easy summer dessert idea for your next dinner party, you cannot go wrong with these! Tart and sweet, decadently delicious without being too heavy after a big meal. Enjoy! xx
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- 8 medium ripe pluots
- ¼ cup (50 g) sugar
- 1/3 cup (80 ml) water
- 1 tsp ( 5 ml) almond extract
- 1 cup (200 g) sugar
- 1 cup (150 g) sliced blanched almonds
- Vanilla ice cream
- Store-bought cookies of choice
- Grease a baking sheet with butter and set aside.
- Heat sugar in a non-stick large skillet on medium high. DO NOT WALK AWAY! Watch the sugar until it begins to melt and dissolve. Then start to turn the pan allowing it to dissolve further. To help it along you can use a heat safe spatula to stir it.
- Once sugar is all dissolved, turn off flame, add almonds and stir to coat. Transfer mixture to baking sheet to harden. Once cooled, place brittle in a plastic bag, and whack with a rolling pin to crush it a bit. Transfer to a bowl, and cover until ready to serve.
FOR PLUOT SAUCE:
- Slice pluots in half and remove the pits with a melon baller or spoon. Slice into wedges.
- Place fruit in a large sauce pan. Add sugar and water. Cover and heat on medium high until boiling. Remove lids and allow water to evaporate and thicken fruit mixture. If mixture looks to dry, keep adding water for desired sauciness.
- Once fruit is firm and sauce has thickened. Remove from flame and stir in almond extract (or Amaretto liquor great too!)
- Scoop 1-2 scoops of vanilla ice cream into a “fancy” glass, margarita glasses work well for this!
- Spoon pluot mixture over ice cream, top with almond brittle, serve with your favorite “fancy” cookies or shortbreads.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 51mgCarbohydrates: 28gFiber: 2gSugar: 23gProtein: 3g