Recipe courtesy of Wayne Harley Brachman
Show: Sweet Dreams
Total:
3 hr
Active:
3 hr
Yield:
18 servings
Level:
None

Ingredients

Pineapple Upside-Down Sauce:
Strawberry Sauce:
Cocoa Whipped Cream:
Butterscotch Sauce:
Rich Chocolate Syrup:
Chocolate-Dipped Frozen Banana Bonbons:

Directions

After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.

Pineapple Upside-Down Sauce:

Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted. 

Strawberry Sauce:

Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries. 

Cocoa Whipped Cream:

Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.

Butterscotch Sauce:

Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer. 

Rich Chocolate Syrup:

Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer. 

Chocolate-Dipped Frozen Banana Bonbons:

Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving. 

IDEAS YOU'LL LOVE

Brownie Sundaes

Recipe courtesy of Ina Garten

Pineapple Sundaes

Recipe courtesy of Duff Goldman

Figgy Sundaes

Recipe courtesy of Rachael Ray

Tropical Sundaes

Recipe courtesy of Rachael Ray

Figgy Sundaes

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking