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1
Pineapple Upside-Down Sauce: Trim the pineapple and slice into long quarters.
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2
Cut the flesh from the skin and slice each quarter in 3, lengthwise.
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3
Chop into little pieces, taking care to catch the juice.
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4
Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry.
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5
In a saucepan, melt the butter and brown sugar to bubbling.
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6
Add the pineapple and bring to a boil.
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Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
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8
Strawberry Sauce: Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy.
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9
Before serving, stir in the remaining strawberries.
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10
Cocoa Whipped Cream: Using whisk or electric beater, beat cream until almost thickened.
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11
Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
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12
Butterscotch Sauce: Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes.
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13
Stand back as far as possible and slowly drizzle the cream into the pan.
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14
It will bubble up and may splatter, so protect your hands with an oven mitt or towel.
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15
Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown.
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16
Strain the sauce and stir in the sweetened condensed milk.
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17
Store in a sealed container.
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18
This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
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19
Rich Chocolate Syrup: Finely chop the chocolate and put in a medium bowl.
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20
In a small saucepan, heat the coffee and corn syrup to a simmer.
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Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended.
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22
Store in a sealed container.
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23
This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
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24
Chocolate-Dipped Frozen Banana Bonbons: Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water.
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25
Pierce each of the banana chunks with 2 toothpicks.
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Dunk first into the chocolate to coat, then into the peanuts or coconut.
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27
Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight.
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28
For maximum flavor, let sit at room temperature for 10 minutes before serving.
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29
After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter.
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30
Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream.
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31
Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
