Recipe: The Ultimate California Sundae (using candied ginger)

THE ULTIMATE CALIFORNIA SUNDAE

FOR THE STRAWBERRY TOPPING:
1 quart strawberries, washed and stemmed
2/3 cup sugar
Juice of 1/2 lime
1/2 teaspoon almond extract
2 tablespoons chopped candied ginger
1/3 cup sliced almonds

Slice berries in half (or into quarters if they are very large) and place them in a large saucepan with the sugar and lime juice. Toss until the berries are well coated with sugar. Set aside for two hours or until the berries have released their juice.

Place the pan with the berries over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer. Add the almond extract and candied ginger. Cook, stirring frequently, for 10 minutes.

Remove the pan from the heat and skim any foam that has formed. Stir in the almonds and allow the topping to cool.

Refrigerate the topping for at least 2 hours before using. Extra topping may be kept tightly covered in the refrigerator for up to 1 week.

Makes about 1 1/2 cups topping

TO MAKE THE SUNDAES:
2 fresh black mission figs, quartered (use dried figs if fresh aren't in season)
4 scoops vanilla ice cream
1/2 cup Strawberry topping, divided use (recipe above)
2 to 3 tablespoons whipped cream (for garnish)
Sliced almonds for garnish
1 teaspoon chopped candied ginger (for garnish)

Place 3 pieces of fig in the bottom of a large sundae glass. Cover the figs with 2 scoops of ice cream. Place 3 more fig pieces over the ice cream along with 1/4 cup strawberry topping. Add 2 more scoops of ice cream and top with the remaining 1/4 cup strawberry topping. Garnish the sundae with the whipped cream, sliced almonds, candied ginger and remaining fig pieces.

Source: created for the California Milk Advisory Board by Bruce Weinstein, author of The Ultimate Ice Cream Book