Pushing the Envelope: Sweet Autumn Aguacate Sundae.

I normally favour seasonal eating, but what can I say? Preserves are delicious. Avocados generally coming from out of state, anyway, I tend to eat this in autumn, when my store of apple butter is large. A Californian would probably do the opposite. Regardless, these are flavours that do not often come into contact. The effect is almost like ice cream, with avocado's creamy, firm texture and mild flavour balancing the intense flavour of the apple butter and the biting chocolate sauce.

I tend to eat this in the morning, right after my breakfast starches, as the fat in the avocado tends to hold me over till lunch more effectively than carbohydrates, alone. For an independent breakfast meal, this could be served on a bed of black sticky rice.

This recipe is written very loosely, and is easily modified for non-commercial avocados or larger portions. Feel free to experiment.

SERVINGS:
One medium-large avocado serves one, for breakfast, or two, for dessert.

AVOCADOS:
aguacate(s)
clumped brown sugar
pitted dates
apple butter [see below]
chocolate sauce [see below]

CHOCOLATE SAUCE:
gluten-free dark chocolate ounces
partially reduced balsamic vinegar, to taste
chili powder, optional
chili oil

APPLE BUTTER:
Apple butter has a consistency like chutney and a distinctly European flavour. Strong but sweet, I recommend the recipe in Joy of Cooking using small, tart, slightly underripe cooking apples. Homemade apple butter beats store-bought, every time. This should be made (or bought) in advance. Although a batch can take all day to make, most apple butters keep indefinitely, canned.

INSTRUCTIONS:
• Chop dates, lengthwise, into fine slivers. Lay aside.
• Cut avocado into fourths or eighths, lengthways, and assemble on serving plate. Crumble clumps of brown sugar evenly, over the surface. Lay to the side.
• Heat the balsamic chocolate slowly in a small saucepan. Reduce partially, from 2/3 to 1/2 the original amount. It should be slightly sweet, to the taste, but still acid.
• Without raising the heat, add chili oil, to taste, and slowly add chocolate in chunks, stirring constantly as they melt, to prevent burning. Remove briefly from heat. Add chili powder immediately, if desired, and stir in, well.
• Warm the apple butter and place on avocado in generous dollops.
• Use a honey spoon to drizzle chocolate sauce evenly but sparsely over the dish.
• Serve topped with slivers of date.