Best 5 Tropical Fruit Sundaes With Pineapple Rum Sauce Recipes
**Tropical Fruit Sundaes with Pineapple Rum Sauce: A Taste of Paradise**
Indulge in a culinary journey to the tropics with our tantalizing Tropical Fruit Sundaes drizzled in a luscious Pineapple Rum Sauce. Picture a symphony of exotic fruits, creamy vanilla ice cream, and a hint of rum, all harmoniously arranged in a sundae glass. This delightful dessert is perfect for a special occasion or a sweet ending to a summer barbecue. Our recipe collection features three variations to cater to diverse preferences: a classic version with a traditional pineapple rum sauce, a vegan-friendly option with coconut rum sauce, and a boozy delight with a dark rum-infused sauce. Each variation offers a unique twist on this tropical treat, ensuring an unforgettable dessert experience.
WARM PINEAPPLE SUNDAES WITH RUM SAUCE
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.
Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.
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 PINEAPPLE SAUCE
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all. While it shines in a banana split, turning a sundae from typical to tropical, you'll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
Provided by Cathy Barrow
Categories condiments, project, sauces and gravies
Time 1h30m
Yield 4 cups, or 4 half-pint jars
Number Of Ingredients 6
Steps:
- Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.
- Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
- Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed.
- To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add the lids to soften rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace.
- Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours. You should hear them ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within 3 months, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 84 grams
RUM-CARAMEL TROPICAL SUNDAES
A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
- Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
- Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.
Nutrition Facts : Calories 220, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/6 of Recipe, Sodium 140 mg, Sugar 36 g
SUMMER SUNDAES
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
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.
Tips:
- For the best flavor, use ripe tropical fruits. You can also use frozen fruits, but be sure to thaw them before using.
- If you don't have pineapple rum sauce, you can use another type of fruit sauce, such as strawberry or mango.
- To make the sundaes even more decadent, top them with whipped cream or ice cream.
- If you are serving the sundaes to children, you can omit the rum from the sauce.
- These sundaes are a great way to use up leftover tropical fruits.
Conclusion:
These tropical fruit sundaes with pineapple rum sauce are a delicious and refreshing treat that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a sweet and tropical dessert, give these sundaes a try!
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