TROPICAL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place 2 scoops of ice cream in a dessert bowl. Top with some toasted coconut, nuts, whipped cream, a drizzle of caramel sauce and some extra coconut.
T.O. IS GREAT ON SUNDAE
Steps:
- Scoop ice cream into serving dishes. Drizzle with caramel sauce. Finish with a dollop of whipped cream.
- Add butter and sugar to saute pan, cook over medium heat until sugar is dissolved. Remove from heat, add rum. Return to grill and touch to flame to cook off alcohol. Remove from heat and cool slightly.
TROPICAL FRUIT SUNDAES WITH PINEAPPLE-RUM SAUCE
Categories Rum Fruit Dessert Quick & Easy Frozen Dessert Pineapple Winter Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)
- Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.
NUTTY CARAMEL & CHOC SUNDAES
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Provided by Sarah Cook
Categories Dessert, Dinner
Time 20m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
- Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
CARAMEL-RUM SAUCE
Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.
Provided by Carmen B.
Categories Sauces
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
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- Grill each pineapple slice over medium heat on your barbecue. (a grill pan indoors on your stove can be used also) Sear each side with the lid open on your grill for about 3-5 minutes each. You want the pineapple to be cooked but not too soft. This way it will hold up to the rest of the sundae ingredients.
- Place the cooked pineapple slices in the refrigerator while you make the rum sauce. This way they will be cool and not melt your ice cream once you start assembling.
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