California Gingered Fruit Salsa Sundaes Recipes

CALIFORNIA SALSA

Steps:

• 1.Place onion, jalapeno pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase to Variable 5.
• 4.Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
• 5.Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening.
• 6.Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips.

CALIFORNIA GINGERED FRUIT SALSA SUNDAES

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.

CALIFORNIA GINGERED FRUIT SALSA

Steps:

• Combine raspberries with the sugar and let stand 5 minutes.
• Stir in ginger, strawberries, mango, pineapple and vinegar.
• Spoon over ice cream or frozen yogurt.

TROPICAL SUNDAES

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.

GINGERED PEACH AND BROWN SUGAR SUNDAES

Steps:

• For mousse: Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and puree until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
• Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Cover and freeze overnight.
• For sauce: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats back of spoon, stirring occasionally, about 4 minutes. Cool slightly. (Mousse and sauce can be made 1 week ahead. Keep mousse frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.