TROPICAL FRUIT SUNDAES (for six)

 

 

For the ginger-lime sauce: 

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

 

For the sundaes: 

premium vanilla ice cream

3 cups diced peeled tropical fruit such as banana, pineapple, papaya, and/or mango 

toasted sweetened shredded coconut

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1. Make the sauce: Combine first six 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.)
2. Make sundaes: Scoop ice cream into balloon glasses or sundae dishes.  Spoon lukewarm sauce over and top with fruit.  Sprinkle with coconut and serve.          

 

GINGER LIME SAUCE

 

 

 from Bon Appetit Magazine, August, 1990