Burmahs’ Bananas

Burmahs’ Bananas

  • Prep Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “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.”

    Ingredients

  • 4ripe bananas
  • 2 1/2 tablespoonsbutter
  • 1tablespoondark brown sugar
  • 2tablespoonsprepared chile jelly( see recipe)
  • 3tablespoonsMeyer’s dark rum
  • 4scoopsprepared, excellent quality, store bought or homemade vanilla ice cream
  • Chile Jelly

  • 2ancho chilies, stems & seeds discarded
  • 2chipotle chiles, stems & seeds discarded
  • 6tablespoonsred currant jelly
  • 6tablespoonshoney
  • 2tablespoonsspanish sherry wine vinegar
  • Chocolate Sauce

  • 4ouncesbest quality bittersweet chocolate
  • 1 1/2 tablespoonswater
  • 2tablespoonsbutter
  • Directions

  • 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 to coat them.
  • Add the rum to the pan and carefully de-glaze.
  • Place a scoop of ice cream onto the center of each of 4 shallow bowls.
  • Arrange the bananas around the ice cream.
  • Drizzle with warm chocolate sauce.
  • Serve immediately.
  • ———–Chile Jelly———.
  • Toast the chile skins in a dry skillet until you can smell their earthy heat.
  • Put them in a saucepan with 1 quart of water and simmer at 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 thoroughly in a food processor.
  • Remove to a clean bowl and cool.
  • ————-Chocolate Sauce————.
  • Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler).
  • Take small bowl off the heat and whisk in the butter.
  • Keep warm.
  • Reviews

  • “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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