Raspberry and almond sundae

Ingredients

2 Tbsp	Maple syrup
¾ cup	Blanched almonds
250 g	Raspberries (Main)
¼ cup	Dessert wine
1 tsp	Icing sugar
8	Amaretti biscuits, crushed
1 ¼ cups	Double cream

Directions

1. Preheat oven to 200C.
2. Place the almonds on a baking tray lined with non-stick baking paper, pour over the maple syrup and cook for 8-10 minutes or until golden. Set aside to cool.
3. Place the raspberries, wine and sugar in a bowl and gently toss to combine. Divide the amaretti biscuits evenly between four 2 cup-capacity glasses.
4. Spoon the raspberry mixture and cream over the biscuits and top with maple almonds.

TIPYou can substitute dessert wine with any sweet liqueur to flavour the raspberries.