Tropical sundaes
1 servings
Ingredients
| Quantity | 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 | Pieces crystallized ginger | |
| 3 | tablespoons | Minced crystallized ginger |
| Vanilla ice cream | ||
| 3 | cups | Diced peeled tropical fruit such as; papaya and/or mango |
| ; pineapple | ||
| Toasted sweetened shredded coconut | ||
Directions
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.