TROPICAL SORBET AND ICE CREAM PARFAITS

Tropical Sorbet and Ice Cream Parfaits image

Provided by John Phillips

Yield Makes 4 parfaits

Number Of Ingredients 11

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2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup whipping cream
1 tablespoon fresh lime juice
1/2 teaspoon grated lime peel
Pinch of salt
1 1/3 cups mango sorbet
1 cup chopped peeled cored fresh pineapple
1 cup diced peeled pitted mango
3/4 cup sweetened flaked coconut
1 1/3 cups vanilla ice cream

Steps:

Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.