Tropical Sorbet and Ice Cream Parfaits

• 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

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

butter, golden brown sugar, whipping cream, lime juice, lime peel, salt, mango sorbet, pineapple, mango, coconut, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/tropical-sorbet-and-ice-cream-parfaits-103300 (may not work)