Raspberry, Coconut and Blueberry Sundae |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
This red, white and blue dessert is incredible. Best made when the berries are fresh and available. The three sauces may all be made ahead and stored in the fridge. Ingredients:
vanilla ice cream |
fresh blueberries |
fresh raspberry |
sweetened flaked coconut |
whipped cream, flavored w/ vanilla |
toasted and crushed mixed nuts |
1 whole maraschino cherry (to garnish) |
1 (14 ounce) can sweetened condensed milk |
2 egg yolks, beaten |
1/4 cup butter |
1/2 cup flaked coconut |
1 teaspoon pure vanilla extract |
2 1/2 cups blueberries |
3/4 cup sugar |
1/2 cup water |
1 teaspoon fresh lemon juice |
2 cups raspberries |
3/4 cup sugar |
1/2 cup water |
1/2 cup currant jelly |
Directions:
1. Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
2. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
3. Stir in remaining ingredients.
4. Serve warm.
5. Refrigerate leftovers.
6. Blueberry Sauce: Simmer 12 minutes or so and cool.
7. Raspberry Sauce: Simmer 12-15 minutes and cool.
8. Place three scoops of ice cream in oblong sundae dish.
9. Cover one scoop w/ raspberry sauce, one w/ coconut sauce and the last w/ blueberry sauce.
10. Place dollop of whipped cream on each scoop.
11. Sprinkle in order the three scoops with fresh raspberries, flaked coconut and fresh blueberries Sprinkle w/ mixed nuts and garnish w/ whole maraschino cherries.
12. Serve and eat until your eyes glaze over.
|
|