Hong Kong Sundae
|Canned mandarin oranges in light syrup||11 Ounce (1 Can)|
|Canned crushed no sugar added pineapple||8 1⁄2 Ounce (1 Can, Canned In Natural Juices, Undrained)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Sliced preserved kumquat||1⁄2 Cup (8 tbs)|
|Topping||1⁄2 Cup (8 tbs) (Use The Above Topping Recipe)|
|Vanilla ice cream||2 Cup (32 tbs)|
Drain oranges, reserving 1/4 cup of syrup.
Set oranges aside.
Combine orange syrup with cornstarch in a saucepan over medium heat.
Stir until well blended.
Stir in pineapple with its liquid, marmalade and ginger.
Cook, stirring, over medium heat until mixture thickens and bubbles.
Stir in oranges and kumquats.
Cover and refrigerate for later use, or serve warm.
For sundaes, place a 1/2-cup scoop of vanilla ice milk in each bowl.
Add 2 tablespoons of warm topping to each.