Vanilla Icecream With White Peach Compote Topped With Sweet N Spicy Almonds

This post is about Friends and inspirations, not without food, you know it.

Though the Vanilla ice cream is bought out The White Peach compote is homemade as is the Sweet and spicy almonds. This post is inspired by Friends completely, right from the styling to the recipes. 

When we bloggers met, one of the gifts from P of Evolving Tastes were these dried white peaches, used in this recipe today. She suggested a few recipes, one of which was the compote. I wanted to make it my recipe to share on the blog. So this new sundae is a creation from my kitchen lab. It also uses a recipe from my classmate, Smita's blog, of the Sweet n Spicy Almonds 

The dessert in a jar concept has been haunting me after I saw Saee's pic of Orange rasgullas buried in vanilla icecream. So you see where the inspiration comes from for this styling.

It was an absolutely enriching experience to be with fellow bloggers, the main topic revolved around food but we talked endlessly on photography, social connects, ingredients and shared notes on where we get the best. We talked about family and shared our experiences of our journey as food bloggers. How we announced news about each other to our family members, this social media brought us so close to each other much before we met in person. It's been more than a week and am still talking about our meet to family and friends. It is a pleasant surprise how easily we connected up and giggled like little girls, inhibitions dropped.

Now moving on to the recipe of the sundae, it being a compilation with a special touch of my own is enumerated here in three parts.

The White Peach Compote

2 pieces of dried white peaches

2 tablespoon honey

1 tablespoon sugar
1 small pinch cinnamon powder
1 small pinch nutmeg powder

Soak the dry fruits in a cup of water overnight. Once plumped up, cook the fruit with honey and sugar in a small non stick pan. Keep it thick and saucy. Before removing from heat add the spices and mix. Let it cool.

You can make this in large quantities, bottle it and store in an airtight container in the freezer. It can stay good for a month.

This compote can make a wonderful "khubani ka meetha" kind of a thing P had suggested. When served with fresh cream or rabdi. 

The Sweet n Spicy Almonds

I made a tiny batch just for using it as toppings for this sundae. So I made them on the stove top instead of the oven like Smita did.

10 Almonds
1 teaspoon Honey
1/2 teaspoon of Olive Oil
1 small pinch Kashmiri chili powder,
1 small pinch Salt,
1 teaspoon Sugar

I toasted the almonds in the tadka bowl till fragrant. Then in the same bowl I added a teaspoon of honey, and water each and 1/2 teaspoon of Olive Oil. Put it back on heat and let the almonds soak up the liquids. Removed from heat and sprinkled a pinch of Kashmiri chili powder and salt each. Then 1 teaspoon sugar. Kept tossing the tadka bowl till the almonds cooled and the sugar clung to the almonds.

Arranging the dessert

In two jars fill the bought out Vanilla icecream to half level, then add the layer of the chilled White Peach Compote. Now put 5 of The Sweet n Spicy Almonds on the top.

A sweet surprise was ready to be served to a family that returned from a visit to Gondavale.

Are you asking about the taste? It's delicate and the sweet n spicy almonds take this sundae to the zenith. You must try it out and do let me know what you think about it.