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Hong Kong Sundae Recipe
|Canned mandarin oranges in light syrup||11 Ounce (1 Can)|
|Canned crushed no sugar added pineapple||8 1⁄2 Ounce (1 Can, Canned In Natural Juices, Undrained)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Sliced preserved kumquat||1⁄2 Cup (8 tbs)|
|Topping||1⁄2 Cup (8 tbs) (Use The Above Topping Recipe)|
|Vanilla ice cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2310 Calories from Fat 481
% Daily Value*
Total Fat 53 g82.2%
Saturated Fat 32.7 g163.3%
Trans Fat 0 g
Cholesterol 211.2 mg
Sodium 545.2 mg22.7%
Total Carbohydrates 448 g149.4%
Dietary Fiber 11.6 g46.3%
Sugars 298.1 g
Protein 21 g42.3%
Vitamin A 43.1% Vitamin C 353.8%
Calcium 71.8% Iron 11.3%
*Based on a 2000 Calorie diet
Set oranges aside.
Combine orange syrup with cornstarch in a saucepan over medium heat.
Stir until well blended.
Stir in pineapple with its liquid, marmalade and ginger.
Cook, stirring, over medium heat until mixture thickens and bubbles.
Stir in oranges and kumquats.
Cover and refrigerate for later use, or serve warm.
For sundaes, place a 1/2-cup scoop of vanilla ice milk in each bowl.
Add 2 tablespoons of warm topping to each.