4 oz Bittersweet chocolate chopped
1/4 cup SOOC Italian Nocellara Olive Oil
SOOC Sicilian Sea Salt
1 cup Sugar
1/4 cup Light Corn Syrup
1/4 cup Water
3/4 cup Heavy Cream
3 Tbsp SOOC Traditional Balsamic Vinegar
4 Apple Cider Donuts, halved horizontally
2 cups Pumpkin Pie Ice Cream
2 cups Vanilla Ice Cream
4 Maraschino Cherries, drained
2 Red Apples, cored, cut into 1/4 inch slices
Optional: sprinkles, chopped nuts, dried cranberries
For the Magical Shell Sauce: In a small, heavy-bottomed saucepan over medium low heat whisk chocolate and Italian Nocellara Olive Oil until smooth. Add 1/4 tsp Sicilian Sea Salt and continue to whisk until well incorporated. Remove from heat and cool to room temperature. Transfer to a small glass jar.
For the Balsamic Caramel Sauce: In a medium heavy bottomed pan over medium heat add sugar, water, corn syrup, 1/8 tsp salt. Cook until sugar bubbles and turns medium amber brown for about 10 minutes (do not stir). Remove from heat. Slowly add the cream to the mixture. It will bubble up! After the bubbling slows down, stir with a wooden spoon and add 1/4 tsp Sicilian Sea Salt and the Traditional Balsamic. Adjust salt to taste after mixture cools.
To assemble the Sundaes: Drizzle dessert plate with balsamic caramel sauce. Place half donut with sugar side down in center of plate. Top with 1/2 cup Pumpkin Pie Ice Cream, Caramel Sauce, other donut half sugar side up, plus more caramel. Now add 1/2 cup Vanilla Ice Cream, spoon Magical Shell Sauce over ice cream and top it with a cherry. Sauce will harden within 15 seconds - fun! Arrange apple slices around the dessert, drizzling more caramel sauce on top, and garnish with sprinkles, nuts and cranberries, if desired. Enjoy!