After weeks of cold winds and chilly rains, the weather here in the Philippines has become deplorably hot and sunny. It is currently 32° in the shade, humid and muggy. It’s cloudy outside as the sun begins to set and I pray that it rains tonight so that the air could be a tad cooler.
In such weather, ice cream is a great way to stave off the heat. But I’m not talking about massive sundaes laden with chocolate sauce, whipped cream, and marshmallow fluff. No, you need something much lighter but will nevertheless be rich, sweet, and creamy. In which case, tinned fruit in syrup is the best thing you can top your ice cream with.
I believe that the simplest solution is the best for some situations. In this case, you can’t get any simpler than a nice, compact ball of vanilla ice cream (Selecta and Magnolia both have lush, delicately sweet vanilla ices and, if you want something a touch richer, Selecta’s mantecado – buttermilk vanilla – may just be what you need). I like topping it with a mix of peaches and pineapple cubes, each in a light syrup. The tang of the pineapple and the almost floral sweetness of the peaches are perfect against the lush vanilla cream.
Tinned pears are also nice and a smidgen of candied ginger in syrup pairs well if you’re going this route. Tinned blueberry or cherry pie filling are also nice, but really: the only thing limiting you is your imagination. 😉