The addition of fresh fruit gives these irresistible sundaes seasonal appeal. The rich creamy sauce is a do-ahead.
Recipe information
Yield
Serves 6 to 8
Ingredients
Fudge Sauce
1/2 cup whipping cream
1/3 cup firmly packed brown sugar
4 ounces unsweetened chocolate (such as Baker's), chopped
1/2 cup orange marmalade
2 tablespoons rum
Sundaes
1 1-pint basket strawberries, thickly sliced
2 bananas, sliced
2 peaches, peeled and sliced
2 tablespoons sugar
1 tablespoon rum
2 pints vanilla Swiss almond (such as Häagen-Dazs) or chocolate chip ice cream
Toasted sliced almonds
Preparation
For sauce
Step 1
Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
For sundaes
Step 2
Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
Step 3
Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.
