The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.
Recipe information
Yield
Serves 6
Ingredients
Ginger-Lime Sauce
1/2 cup sugar
1/2 cup firmly packed golden brown sugar
6 tablespoons water
1/4 cup strained fresh lime juice
3 tablespoons unsalted butter
2 pieces crystallized ginger
3 tablespoons minced crystallized ginger
Sundaes
Vanilla ice cream
3 cups diced peeled tropical fruit such as pineapple, papaya and/or mango
Toasted sweetened shredded coconut
Preparation
For sauce
Step 1
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
Step 2
Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
