Bananas with Rhum, Chiles and Chocolate Sauce
Chef Norman Van Aken,
Adapted by StarChefs
Yield: 4 servings
- 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
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.
- 4 ounces best quality bittersweet chocolate 1 1/2 Tablespoons
- 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.
Recommended wine pairing: A sweet wine with acidity and
character: Pieropan Recioto di Soave "Le Colombare," 1996.