Maple Leaf Rag Sundae

Name: Maple Leaf Rag Sundae
Yield: 4 large sundaes
Ingredients: 1 cup unsalted walnut halves, toasted; 1 cup maple syrup, preferably dark amber or grade B, plus more as needed; 2 cups very ripe pineapple chunks; Lemon juice, if needed; Granulated sugar, if needed; 1/2 cup heavy cream; 2 teaspoons confectioner’s sugar; 1/2 gallon banana ice cream, preferably homemade; or use chocolate or coffee flavor

Recipe from Franklin Fountain

Adapted by Julia Moskin

Rating: 3(18)
Comments: Read comments

This recipe came to The Times in 2011 from the Franklin Fountain in Philadelphia’s Old City, where the Maple Leaf Rag sundae pays homage to Scott Joplin’s 1899 composition with maple syrup, walnuts, crushed pineapple and house-made banana ice cream. It’s easy to make it home, because the recipe doesn’t require homemade ice cream (although it wouldn’t hurt.) And most of the pieces can be made ahead of time. —Julia Moskin

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Ingredients

Yield:4 large sundaes

1cup unsalted walnut halves, toasted
1cup maple syrup, preferably dark amber or grade B, plus more as needed
2cups very ripe pineapple chunks
Lemon juice, if needed
Granulated sugar, if needed
½cup heavy cream
2teaspoons confectioner’s sugar
½gallon banana ice cream, preferably homemade; or use chocolate or coffee flavor

Ingredient Substitution Guide

Preparation

Step 1
Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts. Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup. The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.
Step 2
Mince the pineapple, then crush with a potato masher or a wooden spoon. If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.
Step 3
In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioner’s sugar. (If you have a whipped cream dispenser, use it instead.) To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup. Add four scoops of ice cream. Dress the top with ¼ cup maple-walnut dressing, then ¼ cup crushed pineapple. Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.

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