South-of-the-border sundaes - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Oranges | |
| ¾ | Pineapple, peeled, cored, cut into bite-size pieces | |
| 1 | large | Mango, peeled, pitted, cut into bite-size pieces |
| ½ | cup | Plus 2 T firmly packed dark brown sugar |
| ½ | teaspoon | Ground cinnamon |
| 3 | Bananas, peeled, sliced | |
| 1½ | pint | Vanilla frozen yogurt |
Directions
Using zester, remove peel in long strips from 1 orange; reserve peel.
Cut white pith from orange. Cut peel and pith from remaining 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 ⅓ C 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.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>
Related recipes
- Deep south sundae
- Easy sundaes
- Fruit salsa sundaes
- Fruit salsa sundaes *
- Orange-caramel nut sundaes
- San diego sunshine
- South of the boarder
- South of the border appetizer
- South of the border beans
- South of the border biscuits
- South of the border bundles
- South of the border dip^
- South of the border salad
- South of the border sandwiches
- South-of-the-border dunk
- South-of-the-border salsa
- South-of-the-border sundaes
- South-of-the-border won ton
- Tropical banana sundaes
- Tropical sundaes