So yes, I am in a saucy mood. I have been cooking a lot recently, but not new recipes. And its been one of those weeks (months?) – first my phone died, and then my hardrive on my laptop got fried. I am lucky in that I have the means to deal with these issues (new phone on the one hand, and my old laptop on the other). But its been a frustrating time, and I havent felt a whole lot of inspiration.
But a stroll through O’Gourmet certainly helped! Mr. Kumar (the manager) was so excited to show me some chili powder from Kashmir – hand carried back to KL. It was like nothing I had ever seen before – rich, deep burnt orange red, and almost wet … with a scent that had so many layers to it I cannot even begin to describe, but I will try. Soft, mellow, with a sharp tinge… hauntingly musky with a long profound beat of heat and sun and spice. Gorgeous. Stunningly sensual. I had to cook with it – and suddenly, inspiration arrived!
I decided to make a chili ice cream (the recipe for which I will post tomorrow). But this was to be not just a singular ice cream, but an ice cream sundae. Hot fudge sauce (with dark bittersweet chocolate and melted Scottish fudge) and a chili jam – with a base of port and pears – at once sweet, hot and boozily beautiful. I felt that these sauces would elevate and intrigue – and would provide the perfect foil for the cold creamy ice cream. AngelKitten suggested we get some caramelised pistachios to top the sundae. What a combination of flavours and tastes! I couldnt wait to get started.
These two sauces would of course be just as magical on their own (the hot fudge sauce is particularly simple to put together) or combined over chocolate or vanilla ice cream. If you can, though, try the whole package. Its quite a few pieces of cooking work – but if you break it all down, and prepare in advance, its actually a doddle!
Hot Fudge Sauce
Makes about 2 cups of hot fudge. This can be served warm, or made in advance and reheated just before serving. Use the best quality chocolate and fudge you can find.
- 450 – 500 g (1 lb) vanilla fudge
- 1/2 cup cream
- 250 – 300 g bittersweet (at least 70%) chocolate, chopped
- 1/2 teaspoon Maldon or other sea salt
Grate the fudge into a large saucepan. Add the cream and stir a little.
Add the chopped chocolate, stir, and add the Maldon salt.
Place the saucepan over a low heat, and melt the chocolate into the fudge, stirring all the while. Make sure that the fudge too has been completely melted into the sauce.
Serve warm, or store, covered, in the refrigerator for up to 2 weeks. Reheat before serving.
Port Pear Chili Jam
Makes about 2 cups of jam.
This jam is quite loose. It pours like a sauce, but it also depends on how long you cook it – the less liquid left, the more “jammy” and thick it becomes. If you do not want to use port or another alcohol, substitute with grape juice.
- 9 pears (I used 3 each of D’Anjou, Bosc and Conference), peeled, pared and roughly chopped
- 1 + 1 tbsp pear balsamic vinegar (if you cannot find this, try using pear or apple juice or even some apple cider vinegar)
- 1 cup port wine (or grape juice)
- 1 tsp best quality (Kashmir if you can find it) chili
- 1 tsp chili flakes
- 1 tsp mustard seeds
- 3 – 6 tbsp dark brown sugar
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1 tbsp best quality (25 year old) balsamic vinegar
- 2 tbsp honey (I used leatherwood honey)
- 1 tbsp vanilla bean paste or vanilla essence
Peel, core and chop the pears. As you work, place the pears in a large saucepan, and toss them with 1 tbsp of the pear vinegar.
Measure out the pour wine and add to it the remaining 1 tbsp pear vinegar, chili, chili flakes, mustard seed, 3 tbsp of brown sugar, cinnamon, salt and balsamic vinegar. Stir well to combine, and pour over the pears.
Place the saucepan over high heat, and bring the mixture to the boil, stirring well.
Once the mixture comes to the boil, lower the heat to medium, and add the honey and the vanilla. Allow the mixture to simmer, uncovered for at least an hour. The jam will thicken and become much darker in colour. Taste and add a little more brown sugar if you feel you need to up the sweetness of the jam.
Give it a stir every so often. Allow to simmer until it is a thickness that you prefer. I like it a little liquid because I am using it as an ice cream topping … but! If you want to make it into a proper jam, just cook it for a little longer.
This can be served warm or at room temperature, and will keep, uncovered in the fridge for up to 2 – 3 weeks.
Apologies for lack of photos – still dealing with loss of hardrive!
delectable 