Ice Cream Sundaes with Warm Maple Butter Rum Sauce

from The New York Times, August 12, 2011
via Sue Gilbert

serves 4

1/2 cup plus 2 tablespoons maple syrup, divided
1/2 cup light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum
1/4 teaspoon salt
1/3 cup toasted walnuts
1 pint ice cream (maple, ginger, vanilla, chocolate chip or your choice)
bitter chocolate for serving
whipped cream or creme fraîche

In a small heavy-bottomed pot over medium-low heat stir together 1/2 cup of maple syrup, brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and bottom of the pan, until the sauce is thick and coats the back of a spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.

In a small bowl, combine the remaining maple syrup with the nuts. Then scoop the ice cream into individual dishes. Top each with the warm sauce and nuts. Grate some chocolate over the top and serve with a dollop of whipped cream or creme fraîche.

These are reminiscent of wet walnut sundaes, popular in the east in the 1950's.