Meridian Star

August 19, 2012

Goes well with homemade ice cream

By Leigh Anne Whittle
The Meridian Star

MERIDIAN —     Hot summer days are still upon us. A batch of homemade ice cream can remedy the heat as well as please your family and friends. Here are a couple of basic sauce recipes and a warm fruit dish that can be served with vanilla ice cream.  


Hot Curried Fruit

1 (29oz.) can pear halves,drained

1 (29oz.) can peach halves, drained

1 (20oz.) can pineapple chunks, drained

2 (17oz.) cans apricots, drained

1 /2 teas. almond extract

1 /2 cup butter, softened

1 cup firmly packed brown sugar

1 tbls. cornstarch

1 1 /2 teas. curry powder

Place first 5 ingredients in a 13x9x2 inch-baking dish.  Combine butter and remaining 3 ingredients; spoon over fruit.  Bake at 325 for 1 hour, basting occasionally with cooking liquid.  This can be used as a side dish or served over pound cake and ice cream.  

Praline Sauce

1 cup firmly packed brown sugar

1 /2 cup half and half

1 /2 cup butter or margarine

1 /2 cup finely chopped pecans, toasted

1 /2 teas. vanilla extract

Combine first 3 ingredients; bring to a boil over medium heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat; stir in pecans and vanilla.  Makes approximately 2 cups.

Chocolate Sauce

1 /2 cup whipping cream

2 tbls. sugar

3 (1 oz.) squares semisweet chocolate

1 /2 teas. vanilla extract

Combine whipping cream and sugar in a small saucepan over low heat.  Add chocolate, and cook, stirring constantly, until chocolate melts.  Remove from heat.  Stir in vanilla.  Approximately 3 /4 cup.  

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