Ginger Fruit Sundaes Recipes

SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS

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.

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.

FRESH GINGER FRUIT SALAD

Steps:

• In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
• Wine Suggestion: Grosset Polish Hill Riesling, 1997

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.

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.

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.

PINEAPPLE-GINGER SUNDAE

Steps:

• With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve.
• Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
• Slice wedges thinly crosswise. Divide frozen yogurt evenly between 6 bowls. Top with pineapple and chilled syrup. Serve immediately.

GINGER FRUIT SUNDAES

Steps:

• Drain oranges, reserving 1/4 cup juice; set oranges aside. In a saucepan, combine the cornstarch and reserved juice until smooth. Add the pineapple, marmalade and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in oranges. Serve over ice cream.

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.