@chefrickmartinez

I made this chamoy caramel sundae by turning Siete Chamoy Botana Sauce into a buttery caramel, pouring it over ice cream, and adding fresh tropical fruit, Mexican candies, and chile-coated peanuts.   Siete Chamoy Botana Sauce blends fruits and peppers with dates for sweetness, chiles for a hint of spice, and lime and hibiscus for tang. Chamoy is a big part of Mexican and Mexican-American food culture. People put it on fruit cups, sorbets, raspas, gummy candies, papitas preparadas, and nut mixes. That mix of fruit, candy, and crunchy snacks is what gave me the inspiration for this sundae. ½ cup granulated sugar 1 tablespoon water ¼ cup heavy cream 2 tablespoons unsalted butter ¼ cup Siete Chamoy Botana Sauce 1 quart ice cream 2 cups chopped papaya, pineapple, red dragon fruit, or other assorted fresh tropical fruit ½ cup assorted Mexican candies, chopped or crushed ¼ cup chile-coated peanuts, whole or coarsely chopped   1. In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling occasionally, until the sugar dissolves and caramelizes to a deep amber color, for about 4 to 5 minutes. 2. Immediately add the cream and butter. The mixture will bubble, spit, and spatter. Be careful, stand back, and wear long sleeves and an apron. Stir with a heatproof spoon until the butter is melted and the cream is fully incorporated. 3. Once the aggressive bubbling has diminished, add the chamoy. Remove the saucepan from the heat and stir until the chamoy is completely incorporated and the caramel is smooth. Let cool to room temperature. 4. Place scoops of ice cream in a sundae glass or bowl. Drizzle with the chamoy caramel, then top with the fruit, candies, and crushed peanuts.