CARAMEL MIRANDA
Steps:
- For sauce: Stir first 3 ingredients in heavy medium saucepan over low hear until sugar dissolves. Increase heat; boil without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush if sugar crystals form. Reduce heat to medium. Add cream (mixture will bubble vigorously); stir until smooth. Simmer until thickened, about 5 minutes. Whisk in butter. Cool. For fruit: Preheat broiler. Divide caramel sauce among 6 boiler proof plates. Top with fruit and coconut. Broil until caramel begins to bubble on edges, about 3 minutes. Top each serving with scoop of ice cream.
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