Named for the flamboyant Carmine Miranda, this equally flamboyant fruit dessert layers a wide variety of tropical fruits over chocolate and caramel sauces. Macadamia nut ice cream completes the island theme. This is a desert to share with others. One large dish is prepared and presented at the table with dessert spoons and forks for everyone. If you prefer, you may divide the ingredients among individual plates.
- Caramel Sauce
- Sugar - 1 cup plus 6 tablespoons
- Water - 2/3 cup
- Cream of Tartar - 1 teaspoon
- Heavy (whipping) cream - 1 cup
- Butter - 1 teaspoon
- Hawaiian Vintage Chocolate - 8 ounces, or other fine quality bittersweet chocolate, broken into small pieces
- Select 11 fruits from the following list, or a total of 2-1/4 cups of any combination...
- Star Fruit - 1/4 cup, sliced
- Kiwi Fruit - 1/4 cup, sliced, peeled
- Coquitos (tiny coconuts) - 3, or 1/4 cup grated fresh coconut
- Mango - 1/4 cup, sliced, peeled
- Papaya - 1/4 cup, sliced, peeled
- Lychees - 1/4 cup, sliced, peeled
- Apple banana or regular bananas - 1/4 cup, sliced, peeled
- Strawberries - 1/4 cup, sliced, peeled
- Frozen Blueberries - 1/4 cup fresh
- Raspberries - 1/4 cup, fresh
- Blackberries - 1/4 cup, fresh
- Fresh Marionberries or boysenberries - 1/4 cup
- Maui or other pineapple - 1/4 cup, cubed
- Macadamia Nut or other ice cream - 2 scoops
To make the sauce: In a heavy saucepan, combine the sugar, water, and cream or tartar and cook over high heat until coppery brown. Remove from heat and gradually whisk in the cream; be careful as the hot liquid may spatter when the cream is added. Whisk until the mixture has cooled to room temperature. Whisk in the butter. Set aside.
To serve: Preheat the broiler. In a large ovenproof shallow bowl, drizzle the caramel sauce in a lazy design. Sprinkle the chocolate pieces over the caramel and spoon the fruit over the chocolate. Place the plate under the broiler for about 3 minutes, or until the fruit is heated. Mound the ice cream in the center and serve immediately.