Fresh Homemade Sauces for Ice Cream (Banana Splits)

I knew all along that when I made banana splits, I would use fresh fruit and keep the sauces as simple as possible. I have enjoyed the syrupy sauces I've eaten at the ice cream shops, but it is summer! Let us eat fresh fruit.

Fresh Strawberry Sauce for Ice Cream
1 pint fresh strawberries, sliced and divided
1/4 cup sugar (or a little more if your berries are tart)
1 tsp. vanilla

Combine about two-thirds of the strawberries with sugar in a medium saucepan. Bring mixture to a boil and cook, stirring, until the mixture thickens. Remove from heat and stir in the remaining strawberries and the vanilla. Let the sauce cool to room temperature before serving.

Fresh Pineapple Sauce for Ice Cream
2 cups chopped fresh pineapple
Juice of 1 lemon
3 Tbsp. brown sugar
Pinch cinnamon

Combine pineapple with lemon juice and sugar in a medium saucepan. Bring mixture to a boil and cook, stirring, until the mixture thickens. Remove from heat and add cinnamon. Let the sauce cool to room temperature before serving.

Homemade Fudge Sauce for Ice Cream
2/3 cup cream
1/2 cup corn syrup
1/3 cup brown sugar
1/4 cup cocoa
pinch of salt
6 oz. bittersweet or semi-sweet chocolate, chopped, divided
2 Tbsp. butter
1 tsp. vanilla

Combine cream, syrup, brown sugar, cocoa, salt, and half of the chopped chocolate in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, until the chocolate is barely simmering. Cook for 5 minutes, stirring occasionally.

Remove from heat and stir in the remaining chopped chocolate, butter, and vanilla. Stir until smooth. Let cool for 20 to 30 minutes before serving.