Maple Leaf Rag Sundae

Directions

1. 1
   Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts.
2. 2
   Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup.
3. 3
   The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.
4. 4
   Mince the pineapple, then crush with a potato masher or a wooden spoon.
5. 5
   If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.
6. 6
   In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioners sugar.
7. 7
   (If you have a whipped cream dispenser, use it instead.)
8. 8
   To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup.
9. 9
   Add four scoops of ice cream.
10. 10
    Dress the top with 1/4 cup maple-walnut dressing, then 1/4 cup crushed pineapple.
11. 11
    Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.