Gingersnap Ice-Cream Sundaes with Rum Syrup

• 2 tablespoons dark rum
• 1 tablespoon water
• 1 teaspoon sugar
• six 2-inch gingersnap cookies
• about 1/2 pint vanilla ice cream

1. In a small saucepan simmer rum, water, and sugar, stirring, until sugar is dissolved, about 1 minute.
2. Pour syrup into a small metal bowl and cool to room temperature.
3. Break cookies into small pieces.
4. Scoop ice cream into 2 bowls and top with cookie pieces.
5. Drizzle rum syrup over sundaes.

dark rum, water, sugar, cookies, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/gingersnap-ice-cream-sundaes-with-rum-syrup-15527 (may not work)