I was outside, raking leaves in my front yard, the other day when it dawned on me that Halloween is only a week away! Although the air is brisk, and the days are shorter, I still can’t believe it’s autumn. It seems like only yesterday that I was basking in the warm summer sun, next to a tempting pool.
Who says summer has to end, anyway? I mean, the calendar may disagree, but who says we can’t pretend that it’s summer all year long? If you have a case of summer fever like I do, you should treat yourself to this Watermelon Pistachio Sundae. One bite, and it’s July all over again.
WATERMELON PISTACHIO SUNDAE
6 scoops raspberry sorbet
1 cup marshmallow sauce
1 cup pistachios
1 lightly beaten egg white
2 tablespoons maple syrup
2 teaspoons brown sugar
¼ teaspoon salt
1 cup roasted, salted and shelled pistachios
To candy pistachios, preheat oven to 300°F. In a medium mixing bowl, combine egg white, syrup, brown sugar and salt. Stir pistachios until evenly coated. Spread on foil-lined baking sheet, and bake 15-2o minutes, stirring once, until crisp and lightly browned. Cool. Break apart.
Arrange the watermelon in the bottoms of six sundae cups or martini glasses. Top with scoops of sorbet. Drizzle sauce over sorbet, and sprinkle candied pistachios over sundaes. Serve immediately.
REMEMBER: All comments left on the blog this month are entered to win our October prize — the watermelon welcome mat — so comment as often as you’d like!
UP NEXT: A RECAP OF THE MARINE CORP MARATHON