Fresh Fruit Sundaes Food

FRUITY SUMMER SUNDAES

Steps:

• Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
• For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
• To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.

MIXED BERRY SUNDAES FOR 2

Steps:

• In a small bowl, combine berries and 1 teaspoon honey; spoon berries into 2 dessert dishes. , Combine the yogurt, pomegranate juice and remaining honey; spoon over berries. Sprinkle with walnuts.,

FRESH FRUIT SUNDAES

Steps:

• In medium bowl, mix strawberries, sugar and lime juice.
• Let stand until sugar is dissolved and strawberries are juicy, stirring occasionally, 5 minutes.
• In small microwave-safe cup, melt chocolate chips on high, 1 minute, stirring every 30 seconds until smooth, reserve.
• Divide sorbet, banana slices, frozen yogurt and strawberry sauce among 4 dessert dishes.
• Drizzle with melted chocolate, top with whipped topping.

FRUITY SUNDAE

Steps:

• Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.

FRUIT SUNDAE CONES

Steps:

• Place the cut-up strawberries in blender container; cover and blend until smooth.
• Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
• Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
• Enjoy!

SUMMER SUNDAES

Steps:

• Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
• Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.