For the Havana Bananas with Rhum:
4 ripe bananas
2 1/2 Tablespoons butter
1 Tablespoon dark brown sugar
2 Tablespoon prepared chile jelly (recipe below)
3 Tablespoon Myers dark rum
4 scoops vanilla ice cream
Chocolate Sauce (recipe below)
1. 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 rum to the pan and carefully deglaze.
For the Chile jelly :
( Note: This chile jelly can be made weeks in advance.
It is also a good glaze for hams and roasted chicken).
2 ancho chilies, stems and seeds discarded
2 chipotle chilies, stems and seeds discarded
6 Tablespoons of red currant jelly
6 Tablespoons honey
2 Tablespoons of Spanish sherry wine vinegar
1. Toast the chile skins in a dry skillet until you can smell
their earthy heat.
2. Put them in a saucepan with 1 quart of water and simmer on
medium heat until the water is almost completely evaporated. Add
the currant jelly, honey and vinegar. Bring to a boil. Now remove
from the heat and process in a food processor thoroughly. Remove
to a clean bowl and cool.
For the 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 over
simmering water. Take off the heat and whisk in the butter. Keep
Place a scoop of ice cream onto the center of 4 shallow bowls.
Arrange the bananas around the ice cream. Drizzle with warm chocolate