Yield: 1 servings
|½ cup||Firmly packed golden brown sugar|
|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|
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.
Bon Appetit July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.