‘The Dessert’

 

Photo: Duane Tinkey

From time to time, the dsm staff browses back issues we keep in bound volumes on a shelf by the break room. One of our favorite re-discoveries is the following recipe from the late Barbara Mack, an early dsm contributor and legendary journalism professor at Iowa State University.

“We came up with a dessert that l’ve come to think of as ‘better than bananas Foster,’ and which we denominated ‘The Dessert.’ It starts with a slice of pound cake, sprinkled with Grand Marnier orange liqueur, at the bottom of each dessert bowl. Atop that is perched a scoop of great vanilla ice cream, and over the ice cream is poured apples — sautéed until crisp/tender — and coated in warm, homemade caramel sauce, flamed with warmed Grand Marnier. Surround the caramel apples with a moat of very cold, very lightly whipped cream. It may not make the American Heart Association cookbook, but it’s been a beloved fall dessert — and my idea of a caramel apple — for more than 20 years.”