“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.”
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
2ancho chilies, stems & seeds discarded
2chipotle chiles, stems & seeds discarded
6tablespoonsred currant jelly
2tablespoonsspanish sherry wine vinegar
4ouncesbest quality bittersweet chocolate
1 1/2 tablespoonswater
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.
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.
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.
“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.”