- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup brown sugar
- 1/2 pound strawberries, sliced
- 1/2 pound banana, peeled and sliced
- 8 scoops vanilla ice cream
- 2 tablespoons candied ginger, diced, optional
- 1/4 cup toasted shaved coconut, optional
- 4 sprigs fresh mint
In a large skillet or wok, over medium heat, melt the butter and brown sugar. Add the strawberries and banana and cook for 1 minute.
For each serving, place 2 scoops of vanilla ice cream in the center of a serving bowl and top with a quarter of the strawberry-banana mixture. Sprinkle with the candied ginger and shaved coconut. Garnish with a sprig of fresh mint. Serve immediately.
Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
606 calories; 38g total fat; 120mg cholesterol; 117mg sodium; 66g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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