Mandarin Fruit Sundae Recipes

MANDARIN FRUIT SUNDAE

Steps:

• Slice the pineapple, mango, and papaya into 1/8-inch-thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum, and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes.
• Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

BREAKFAST SUNDAES

Steps:

• In four parfait glasses or bowls, layer half of the yogurt, granola, bananas and oranges. Repeat layers. Serve immediately.

FRUIT CRUNCH SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
• Remove the granola from the oven and allow to cool, stirring once.
• Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

FRUITY SUNDAE

Steps:

• Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.

SUMMER SUNDAES

Steps:

• Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
• Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.

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.

FRUIT SUNDAE CONES

Steps:

• Place the cut-up strawberries in blender container; cover and blend until smooth.
• Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
• Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
• Enjoy!

SOUTH-OF-THE-BORDER SUNDAES

Steps:

• Using zester, remove peel in long strips from 1 orange; reserve peel. Cut white pith from oranges. Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments. Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices. Repeat with remaining oranges. Add pineapple and mango to orange segments.
• Combine 1/3 cup juice collected from oranges, reserved orange peel, brown, sugar and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil until mixture thickens slightly, about 1 minute. Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.)
• Mix bananas into fruit. Scoop frozen yogurt into bowls. Spoon fruit mixture and juices over and serve.

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.

BLUE MARSHMALLOW SUNDAES

Steps:

• Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
• Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
• Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.