Havana Bananas With Barbados Rum, Chiles and Chocolate Sauce

Course : Chocolate
Serves: 4
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4 ounces bittersweet chocolate -- chopped
1 1/2 tablespoons water
4 1/2 tablespoons butter -- divided use
4 medium ripe bananas -- peeled and sliced
1 tablespoon dark brown sugar
2 tablespoons chile jelly -- (recipe follows)
3 tablespoons dark rum
4 scoops vanilla ice cream

Preparation / Directions:

Place chocolate pieces and water in a stainless steel bowl and heat over a double boiler until melted, stirring until smooth. Remove from heat and whisk in 2 tablespoons butter; set aside. Heat a skillet and add bananas, remaining butter and brown sugar. Stir over medium heat until butter has melted. Stir in 2 tablespoons of chile jelly and toss bananas to coat. Add rum and carefully deglaze by igniting with a match and letting the alcohol burn off. To serve, place a scoop of ice cream in the center of 4 shallow bowls. Arrange bananas around ice cream and pour chocolate sauce over both.


Nutritional Information:

432 Calories (kcal); 36g Total Fat; (71% calories from fat); 5g Protein; 27g Carbohydrate; 64mg Cholesterol; 190mg Sodium

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