Ginger Fruit Sundaes Food

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GINGERBREAD SUNDAES



Gingerbread Sundaes image

Provided by Food Network Kitchen

Categories     dessert

Time 5m

Yield 1 cup

Number Of Ingredients 0

Steps:

  • Heat 2/3 cup dark brown sugar, 1/3 cup molasses, 4 tablespoons butter, 2 tablespoons water and 1/2 teaspoon each ground ginger, allspice and cinnamon in a saucepan over medium-low heat, stirring, until smooth, about 3 minutes. Let cool slightly. Serve over chocolate chip ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds.

SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS



Spicy Ginger Sundaes with Five-Spice Crisps image

Instead of mixing cinnamon with sugar, Ree rings the changes by creating a Chinese five-spice sugar to flavor the crisps to garnish her sundaes. The use of sambal adds a little heat and extra piquancy to the caramel.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 2 sundaes

Number Of Ingredients 15

4 scoops vanilla coconut milk ice cream
6 tablespoons Spicy Ginger Caramel, recipe follows
1/4 cup toasted coconut chips
Two Five-Spice Crisps, recipe follows, broken into pieces
Canned whipped cream, for serving
2 tablespoons salted butter
2 tablespoons grated ginger
1 teaspoon sambal
1/2 cup packed coconut sugar
1/4 cup heavy cream
Pinch kosher salt
1 cup sugar
1 mounded tablespoon Chinese five-spice powder
4 fajita-size flour tortillas
4 tablespoons salted butter, melted

Steps:

  • Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
  • Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Mix the sugar and five-spice powder together in a small bowl.
  • Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
  • Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.

TROPICAL SUNDAES



Tropical Sundaes image

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.

Yield Serves 6

Number Of Ingredients 10

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
Vanilla ice cream
3 cups diced peeled tropical fruit such as pineapple, papaya and/or mango
Toasted sweetened shredded coconut

Steps:

  • 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.

CALIFORNIA GINGERED FRUIT SALSA SUNDAES



California Gingered Fruit Salsa Sundaes image

Categories     Dairy     Ginger     Dessert     No-Cook     Kid-Friendly     Quick & Easy     Low Sodium     Frozen Dessert     Raspberry     Strawberry     Mango     Pineapple     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 8

1/2 cup raspberries
2 tablespoons sugar
3 to 4 tablespoons minced crystallized ginger, or to taste
1 small firm-ripe mango, diced fine (about 2/3 cup)
6 large strawberries, diced fine
1/2 cup finely diced fresh pineapple
1/2 teaspoon balsamic vinegar
1 pint super-premium vanilla frozen yogurt

Steps:

  • In a bowl, crush raspberries coarse with sugar and let stand 5 minutes. Stir in ginger, mango, strawberries, pineapple, and vinegar. Scoop frozen yogurt into 4 sundae dishes and spoon salsa over it.

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