Tropical Fruit Sundae


  • 1 scoop ice cream or sorbet: vanilla, coconut, mango, passion-fruit or rum and raisin
  • 2 tablespoons prepared fruit, mango, pineapple, guava, physalis, custard apple or persimmon


A generous helping of rum syrup, almond liqueur or rum butterscotch sauce, and a scattering of toasted flaked almonds, coconut, pine nuts, hazelnuts or brazil nuts finishes off the sundaes nicely, without further adornment.

To make 2 servings of rum butterscotch sauce, melt 2 tablespoons each of unsalted butter and unrefined soft brown sugar in a saucepan. When melted and bubbling, stir in 2 tablespoons each of rum and cream. Allow to boil for a couple of minutes, and then remove from the heat.