- For the dish:
- 4 ripe bananas
- 2 1/2 tablespoons butter
- 2 tablespoons of the prepared chile jelly
- 3 tablespoons Myers dark rum
- 4 scoops of premium vanilla (or other favorite) ice cream
- Your favorite chocolate sauce, as desired
- For the chile jelly:
- 2 ancho chilies, stems and seeds discarded
- 2 chipotle chilies, stems and seeds discarded
- 6 tablespoons red currant jelly
- 6 tablespoons honey
- 2 tablespoons Spanish sherry wine vinegar
DirectionsFor the dish:
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 pan and carefully deglaze.For the chile jelly:
Toast the chilies in a dry skillet until they are very warm and fragrant.
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.
Note: This will make more Chile Jelly than needed for this one recipe but it can be made weeks in advance and held in the refrigerator. Also it is a good glaze for finishing a grilled chicken or baked ham.
Recipe Courtesy of Norman Van Aken
Recipe courtesy of Bobby Flay