Brooklyn Bar ice cream sundaes

Time 10 minutes
Yields Serves 8
Brooklyn Bar ice cream sundaes
(Bethany Mollenkof / Los Angeles Times)

Put a spoonful of fresh fruit in each of eight dessert glasses. Layer small scoops of ice cream and sorbet, sauces and nuts in each glass, ending with the sauces and nuts. Serve immediately.

Adapted from “The Seasonal Jewish Kitchen,” by Amelia Saltsman.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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