Tropical sundaes

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



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.

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