Tropical bounty sundae
( MAKES 4 )
Photo by Tam West
|2 slices||Pineapples, thick ones, use up to 3 slices|
|1||Orange, zest and juice|
|2 Tbsp||Marmalade, a grapefruit one|
|1 splash||Apple juice, enough to cover fruit|
|2 cups||Vanilla ice cream, use up to 3 cups; we used French vanilla|
|1 cup||Dried coconut, grated, a generous cupful, alternatively use desiccated coconut|
|1 bowl||Melted chocolate|
|1 small handful||Mint leaves, for garnish|
|1 small handful||Fresh pineapple wedges, for garnish|
- Finely chop 2-3 thick slices of fresh pineapple into a saucepan. Add the orange zest and juice, grapefruit marmalade, honey and enough apple juice to just cover the fruit. Bring to boil and simmer until mixture is jammy. (This makes enough for 4-6 sundaes.)
- Whip 2-3 cups French vanilla icecream with grated dried coconut (or use desiccated). Quickly roll handfuls into balls, dip all over in melted chocolate, place on baking paper and refreeze.
- Spoon pineapple sauce into a sundae dish, add icecream ball, garnish with mint and fresh pineapple.