Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| ½ cup | Firmly packed golden brown sugar |
| 6 tablespoons | Water |
| ¼ cup | Strained fresh lime juice |
| 3 tablespoons | Unsalted butter |
| 2 \N | Pieces crystallized ginger |
| 3 tablespoons | Minced crystallized ginger |
| \N \N | Vanilla ice cream |
| 3 cups | Diced peeled tropical fruit such as; papaya and/or mango |
| \N \N | ; pineapple |
| \N \N | Toasted sweetened shredded coconut |
GINGER-LIME SAUCE
SUNDAES
For sauce:
Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.) For sundaes:
Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
Serves 6.
Bon Appetit July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.