For walnut sauce:
1/4 cup honey
1/4 cup (packed) golden brown sugar
1/4 cup water
1/2 tsp. vanilla extract
1 cup walnuts, toasted & cut into 1/2-inch pieces
For raspberry sauce:
1 cup frozen unsweetened raspberries, unthawed
1/3 cup water
2 tbsps sugar
1 tsp. cornstarch
2 tbsps seedless raspberry jam
2 tbsps clear raspberry brandy or brandy
For chocolate sauce:
1/2 cup half and half
6 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint coffee ice cream
Fresh raspberries (optional)

Black & White Coffee Sundaes

1. For walnut sauce, bring honey, sugar, and 1/4 cup water to boil in a heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture for 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
2. For raspberry sauce, place frozen raspberries in a small bowl. Stir 1/3 cup of water, sugar and cornstarch in a heavy small saucepan until cornstarch dissolves. Mix in jam.
3. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, for about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
4. For chocolate sauce, bring half and half to simmer in a heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
5. To serve, place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired.
6. Tip: Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, re-warm chocolate sauce over low heat, stirring often.
   Makes 6 sundaes
   Preparation time: 40 minutes