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Hong Kong Sundae

Heart.Foods's picture
For topping
  Canned mandarin oranges in light syrup 11 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  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)
For sundaes
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2310 Calories from Fat 481

% Daily Value*

Total Fat 53 g82.2%

Saturated Fat 32.7 g163.3%

Trans Fat 0 g

Cholesterol 211.2 mg70.4%

Sodium 545.2 mg22.7%

Total Carbohydrates 448 g149.4%

Dietary Fiber 11.6 g46.3%

Sugars 298.1 g

Protein 21 g42.3%

Vitamin A 43.1% Vitamin C 353.8%

Calcium 71.8% Iron 11.3%

*Based on a 2000 Calorie diet

Hong Kong Sundae Recipe