| Yield:
4 servings
Havana
Bananas
- 4
ripe bananas
- 2
1/2 Tablespoons butter
- 1
Tablespoons dark brown sugar
- 2
Tablespoons prepared chile jelly (see recipe)
- 3
Tablespoons Myers dark rum
- 4
scoops prepared excellent quality store bought or homemade vanilla
ice cream
- Chocolate
Sauce (see recipe), to taste
Peel
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
chocolate sauce.
Chile
Jelly
Yield:
About 1 1/4 cups
2
dried ancho chiles, seeded
2
dried chipotle chiles, seeded
1
quart water
6
Tablespoons red current jelly
6
Tablespoons honey
2
Tablespoons Spanish sherry vinegar
Toast
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.
Chocolate
Sauce
- 4
ounces best quality bittersweet chocolate
- 1
1/2 Tablespoons water
- 2
Tablespoons butter
Cut
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.
Keep warm.
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