1/2 Tablespoons butter
Tablespoons dark brown sugar
Tablespoons prepared chile jelly (see recipe)
Tablespoons Myers dark rum
scoops prepared excellent quality store bought or homemade vanilla
Sauce (see recipe), to taste
the bananas and cut them into 1/4-inch thick slices. Heat a skillet
to moderately hot. Place the bananas in the skillet with the butter
and brown sugar. When the butter is melted add the chile jelly.
Toss the bananas around to coat them. Now add the rhum to the pan
and carefully de-glaze.
To serve, place a scoop of ice cream onto the center of 4 shallow
bowls. Arrange the bananas around the ice cream. Drizzle with warm
About 1 1/4 cups
dried ancho chiles, seeded
dried chipotle chiles, seeded
Tablespoons red current jelly
Tablespoons Spanish sherry vinegar
the ancho and chipotle chiles in a dry saucepan over medium-high
heat until fragrant, about 1 to 2 minutes. Add the water and bring
to a simmer. Continue to simmer over medium heat until the water
has almost completely evaporated. Add the red current jelly, honey
and vinegar, and bring to a boil. Remove immediately from the heat.
Transfer to a food processor and purée. Place in a clean
bowl and let cool.
ounces best quality bittersweet chocolate
1/2 Tablespoons water
up the chocolate into small pieces and melt in a bowl with the water
over simmering water. Take off the heat and whisk in the butter.