Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Whipping cream |
| ⅓ cup | Firmly packed brown sugar |
| 4 ounces | Unsweetened chocolate; (such as Baker's), |
| \N \N | ; chopped |
| ½ cup | Orange marmalade |
| 2 tablespoons | Rum |
| 1 \N | 1 pint basket strawberries; thickly sliced |
| 2 \N | Bananas; sliced |
| 2 \N | Peaches; peeled and sliced |
| 2 tablespoons | Sugar |
| 1 tablespoon | Rum |
| 2 pints | Vanilla Swiss almond; (such as |
| \N \N | ; Haagen-Dazs) or |
| \N \N | ; chocolate chip ice |
| \N \N | ; cream |
| \N \N | Toasted sliced almonds |
FUDGE SAUCE
SUNDAES
For sauce:
Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
For sundaes:
Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.
Serves 6 to 8.
Bon Appetit August 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.