Caramelized Banana Splits
Chef Todd Gray of Equinox Restaurant – Washington,
Adapted by StarChefs
Yield: 6 Servings
- 6 bananas
- 3 Tablespoons granulated sugar
- 1 pint vanilla ice cream
- 1 cup bittersweet chocolate sauce
- 1 cup raisins in white wine and sugar
- 3 Tablespoons toasted chopped hazelnuts
Peel and split bananas lengthwise. Place bananas on a metal pan,
sprinkle with sugar and brulee using a blowtorch. Place bananas
in serving dishes.
Place a scoop of vanilla ice cream on top of bananas. Drizzle with
chocolate sauce and sprinkle with plumped raisins and hazelnuts.
A Tawny Port such as the Warre's Otima 10-Year Tawny Port