Tropical Fruit Sundaes With Pineapple Rum Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Frozen pineapple juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Unsalted butter||3 Tablespoon|
|Dark rum||2 Tablespoon|
|Banana strawberry frozen yogurt/Vanilla ice cream||1 Cup (16 tbs)|
|Mixed fruits||1 Cup (16 tbs), cut into 0.5 inch pieces (Tropical)|
Combine first 5 ingredients in heavy medium saucepan.
Stir over medium heat until sugar dissolves.
Boil gently until reduced to 1 cup, about 10 minutes.
Cool to lukewarm.
Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)
Scoop frozen yogurt into balloon shaped glasses or sundae dishes.
Spoon lukewarm sauce over.
Top with fruit and serve immediately.