Ingredients
-
4
-
2 1/2
-
1
-
2
-
3
-
4
-
-
2
-
2
-
6
-
6
-
2
-
-
4
-
1 1/2
Directions
Burmahs’ Bananas,This recipe is exquisite, just released and already I’ve had requests for its’ presentation on a plate…Just a hint of fire with all the nutty sweetness of sauteed bananas. You may add more chiles for more heat when making the chile jelly. I always make the Chile jelly the day before so the flavors fuse together.,This was excellent. I was pressed for time when I made it, so I substituted pepper jelly bought in the store for the chile jelly I should have made. Still, it was terrific. My husband rolled his eyes everytime he put a bite in his mouth. Thanks so much for sharing.
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Steps
|
1
Done
|
Peel the Bananas and Cut Them Into 1/4-Inch-Thick Slices. |
|
2
Done
|
Heat a Skillet to Moderately Hot. |
|
3
Done
|
Place the Bananas in the Skillet With the Butter and Brown Sugar. |
|
4
Done
|
When the Butter Is Melted, Add the Chile Jelly. |
|
5
Done
|
Toss the Bananas to Coat Them. |
|
6
Done
|
Add the Rum to the Pan and Carefully De-Glaze. |
|
7
Done
|
Place a Scoop of Ice Cream Onto the Center of Each of 4 Shallow Bowls. |
|
8
Done
|
Arrange the Bananas Around the Ice Cream. |
|
9
Done
|
Drizzle With Warm Chocolate Sauce. |
|
10
Done
|
Serve Immediately. |
|
11
Done
|
'-----------Chile Jelly---------. |
|
12
Done
|
Toast the Chile Skins in a Dry Skillet Until You Can Smell Their Earthy Heat. |
|
13
Done
|
Put Them in a Saucepan With 1 Quart of Water and Simmer at Medium Heat Until the Water Is Almost Completely Evaporated. |
|
14
Done
|
Add the Currant Jelly, Honey and Vinegar. |
|
15
Done
|
Bring to a Boil. |
