Warm Cranberry Compote Sundae with a Hazelnut Biscuit Crumble (Edit recipe)

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Meet your new favorite holiday dessert: Cranberry Compote Sundae with a Biscuit Crumble! This sundae has all the festive flavors, but the real star of the show is the Hazelnut Biscuit crumble from that gets caramelized in butter brown sugar and cinnamon.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 4

Ingredients

6 Hazelnut Biscuits - Effie's Homemade, roughly crushed
2 Tbsp Butter, Unsalted
0.5 tsp Cinnamon, Ground
0.5 cup Cranberries, Fresh, can also use frozen
1 Tbsp Orange Juice
1 tsp Orange Zest
1 Tbsp Honey
1 pint Vanilla Ice Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the butter in a skillet over medium heat. Stir in brown sugar and cinnamon.
Add the crushed biscuits and toss until coated. Lightly toast for 2-3 minutes.
Remove the biscuits from heat and place in a glass or stainless bowl. Set aside to crisp slightly.
In the same skillet, add cranberries, orange juice, zest, and honey.
Simmer until the cranberries burst and the sauce thickens slightly, about 3-4 minutes. Remove from heat and allow to cool slightly.
While the compote is cooling, scoop vanilla ice cream into bowls.
Spoon the warm cranberry compote over the top of the ice cream.
Sprinkle the Hazelnut Biscuit crumble over everything.
Serve up and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	745
Fat:	13 g
Carbohydrates:	157 g
Protein:	6 g
Cholesterol:	35 g
Sodium:	36 mg
Fiber:	0 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.