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Created by Chef Judy Joo, this layered sundae is a showstopper—cool, creamy, and brimming with texture. It begins with a spoonful of Subarashii Kudamono Asian Pear Compote and granola, then builds with vanilla ice cream, a warm pear glaze, Chantilly cream, and toasted pecans. Finished with fresh pear slices, mint, and a cherry on top, it’s a dazzling dessert that balances indulgence with orchard-bright flavor.
Serves 4.
Ingredients
Ice cream
8 scoops vanilla ice cream
¾ cup (80g) granola
Asian Pear Glaze
¼ cup (60g) Subarashii Kudamono Asian Pear spread
2 Tbsp (30g) salted butter
1 Tbsp (13g) brown sugar
2 Tbsp (30g) rum (can use the reserved rum/juice from Asian Pear Compote recipe)
Chantilly Cream
1 cup (230g) heavy cream
1 Tbsp powdered sugar, to taste
2 tsp rum, optional (can use the reserved rum/juice from Asian Pear Compote recipe)
Garnish
¼ [seasonal_product_link], cored and thinly sliced
¼ cup pecans, toasted
4 maraschino cherries with stems
4 fresh mint sprigs
1 cup Subarashii Kudamono Asian Pear compote (see recipe)
Preparation
Asian Pear Glaze
- Place the pear spread, butter and sugar in a small sauce pan over low heat. Whisk together to melt the butter and dissolve the sugar. Simmer gently until slightly thickened, about 1-2 mins, stirring constantly, remove from heat and set aside.
Chantilly Cream
- Using a standing mixer fitted with the whisk attachment, or in a large bowl, tip in the heavy cream and then spoon in the powdered sugar. Whisk until stiff peak, cover the bowl, and place in the fridge.
To Assemble the Sundaes
- Place 4 sundae glasses on a flat surface and prepare to layer in the elements.Spoon in about 2 Tbsp of the pear compote on the bottom, then a spoonful of granola, then a large scoop of ice cream, spoon glaze on top, repeat. Finish with Chantilly cream, drizzle over the glaze and garnish with pecans, granola, glaze, and fresh pear slices. Top with a cherry, and mint leaves.
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