| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Firmly packed golden brown sugar |
| 6 |
tb |
Water |
| 1/4 |
c |
Strained fresh lime juice |
| 3 |
tb |
Unsalted butter |
| 2 |
|
Pieces crystallized ginger |
| 3 |
tb |
Minced crystallized ginger |
|
|
Vanilla ice cream |
| 3 |
c |
Diced peeled tropical fruit such as; papaya and/or mango |
|
|
; pineapple |
|
|
Toasted sweetened shredded coconut |
INSTRUCTIONS
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
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