Tropical Fruit Sundae with Coffee Caramel Sauce
½ c granulated sugar
3 tbsp water
A few of drops lemon juice
½ c whipping cream
¼ c double strength brewed coffee
¼ tsp ground coffee
2 tsp vanilla
1 tsp unsalted butter
Pinch of salt
mango, banana and pineapple, freshly diced
Vanilla ice cream
Over medium heat, add sugar, water and lemon juice
into a medium saucepan. Stir until sugar is dissolved.
Increase heat to medium-high and bring to a boil.
Using a wet pastry brush, brush down sugar crystals into liquid.
Do not stir. Boil until deep caramel color, about 6 minutes.
Watch carefully as it can burn easily. Remove immediately from heat.
Stir in cream, coffee and coffee granules (be careful as mixture
will bubble a lot). Return saucepan to medium heat and stir until
caramel dissolves. Increase heat and boil until thickened, about
5 minutes. Stir in vanilla, butter and salt.
To assemble sundae, put fresh fruit in the bottom of a wine or parfait glass.
Top with a scoop of ice cream, more fresh fruit and a generous drizzle of sauce.
Makes 2/3 cup.
Recipe courtesy of MomsMenu.com
May be printed for personal and educational purposes only.
Copyright © 2009, MomsMenu.com All Rights Reserved
Click to return to the recipe