The sundae parlor classic, pineapple sauce, gets an exotic upgrade courtesy of fresh fruit and spicy ginger. Tropical dessert lovers won’t be able to stop scooping this bright, compote-like sauce onto pineapple, mango, and papaya sherbets. Ditch canned pineapple for the real stuff (although we certainly won’t judge if you want to save time with pre-cut options from your local grocery store). Spoon onto a few scoops of your chosen sherbet (or use as a cake filling!) and enjoy a little bite of paradise.
Place finely chopped pineapple, granulated sugar, cornstarch, pineapple juice, and grated fresh ginger in a small saucepan; heat over medium-high, stirring often with a wooden spoon, until sugar is dissolved, about 2 minutes.
Bring mixture to a boil over medium-high, stirring constantly. Boil, stirring constantly, until mixture thickens, about 2 minutes. Cool to room temperature, about 1 hour. Stir in 2 Tbsp. torn fresh Thai basil just before serving.