Caramel Miranda - Hawaii
  • 1 2/3 cup sugar
  • 1/2 cup water
  • 1 teaspoon cream of tartar
  • 1 cup whipping cream
  • 1 teaspoon unsalted butter
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1/2 cup peeled diced pineapple
  • 1/2 cup fresh raspberries or blackberries
  • 1/2 cup sliced star fruit
  • 1/2 cup peeled, seeded, and chopped cherimoya
  • 1/2 cup peeled, diced bananas
  • 4 fresh figs, diced
  • 1 pint macadamia nut or vanilla ice cream
  1. Stir the sugar, water and cream of tartar in a heavy large saucepan over medium heat and the sugar dissolves. Increase the heat and boil without stirring until the caramel turns a deep amber color, swirling the pan occasionally. Add the cream and stir until smooth. Whisk in the butter. Cool to room temperature. (Can be prepared a day ahead. Cover and refrigerate. Reheat over low heat before using). Preheat the broiler. Spoon 1/4 cup of the caramel sauce onto each of six oven-proof plates. Sprinkle the fruit evenly over the caramel. Broil for 2 1/2 minutes. Spoon the ice cream into the center of the plates and serve immediately
If you like anything with caramel than you will love this recipe. Is it considered Pacific Rim cuisine or New Cuisine, whatever the type of cuisine, one thing we know, it is ONO (delicious).