Red, white and blueberry sundaes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| 7 | tablespoons | Grand Marnier or other orange liqueur |
| 6 | tablespoons | Sugar |
| 5 | tablespoons | Unsalted butter |
| 2 | Nectarines; halved, pitted, cut | |
| ; into 1/2-inch | ||
| ; wedges | ||
| 1⅓ | cup | Blueberries |
| 1⅓ | cup | Sliced hulled strawberries |
| 1½ | pint | Vanilla ice cream or frozen yogurt; (about) |
| Mint leaves | ||
Directions
Combine orange juice, Grand Marnier, sugar and butter in heavy large skillet. Stir over medium-high heat until sugar dissolves and sauce comes to simmer.
Simmer until sauce thickens slightly and is reduced to 1 cup, about 10 minutes. (Sauce can be prepared 1 day ahead. cover and refrigerate. bring sauce to simmer before continuing.) Add nectarines to sauce and toss until heated through, about 2 minutes. Add blueberries and strawberries; toss until heated through, about 1 minute.
Divide fruit mixture among 6 dessert bowls. Place 1 scoop ice cream in center of fruit. Garnish with mint.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1152 Calories (kcal); 60g Total Fat; (44% calories from fat); 6g Protein; 160g Carbohydrate; 155mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5½ Fruit; 11 ½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.