Japanese Miso-Caramel Apple Sundae Sauce with Crisp Topping

Miso caramel draws on Japan’s love of balancing sweet and savory, folding white miso into a buttery brown-sugar sauce. Honeycrisp apples simmer until tender, then finish with a crisp panko topping over vanilla ice cream.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 38g carbs
• 17g fat

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Ingredients

• 2 medium Honeycrisp apples
• 3 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1 1/2 tbsp white miso paste
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup panko breadcrumbs
• 2 tbsp granulated sugar
• 1 tbsp neutral oil
• 1 pinch of flaky sea salt
• 4 scoops vanilla ice cream

Instructions

1. 1Core and dice the apples into small 1/2-inch pieces so they soften quickly and stay spoonable.
2. 2In a medium skillet melt the butter over medium heat. Add the diced apples and cook, stirring often, until they begin to soften and release juice, about 4 minutes.
3. 3Sprinkle in the brown sugar and stir until it melts and coats the apples. Add the miso paste and mash it into the mixture until fully dissolved and the sauce turns glossy and caramel-colored.
4. 4Pour in the heavy cream and vanilla. Simmer gently for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon; it should look silky and smell toasty-sweet. Remove from heat and keep warm.
5. 5In a separate small skillet toast the panko with the oil and granulated sugar over medium heat, stirring constantly, until deep golden and crisp, 3 to 4 minutes. Immediately transfer to a plate and sprinkle with flaky salt.
6. 6Place a scoop of vanilla ice cream in each bowl. Spoon the warm miso-caramel apples and sauce generously over the ice cream.
7. 7Scatter the crunchy sweet panko topping over each sundae so every bite has soft fruit, salty-sweet sauce, and shatter.
8. 8Serve at once while the sauce is still warm and the ice cream just starts to melt at the edges.