Tropical fruit sundaes with pineapple-rum sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ½ | cup | Firmly packed dark brown sugar |
| ⅓ | cup | Water |
| ¼ | cup | Frozen pineapple juice concentrate; thawed |
| 3 | tablespoons | Unsalted butter |
| 2 | tablespoons | Dark rum |
| Banana-strawberry frozen yogurt or | ||
| ; vanilla ice cream | ||
| Mixed tropical fruits; (such as mango, | ||
| ; papaya, banana and | ||
| ; pineapple), cut | ||
| ; into 1/2-inch | ||
| ; pieces | ||
Directions
Combine first 5 ingredients in heavy medium heat until sugar dissolves.
Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.) Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.
Serves 4.
Bon Appetit January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.