Bora Bora Banana Split With Chocolate Rum Fudge Sauce

Recipe Ingredients

		Chocolate Rum Fudge Sauce
1 cup	198g / 7oz	White sugar
1/2 cup	55g / 1.9oz	Good-quality cocoa powder
4 oz	113g	Unsalted butter
1 cup	237ml	Dark rum
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Vanilla extract
		Plantain Crisps
1/2 cup	118ml	Vegetable oil
2		Green plantains - thinly sliced
		Lengthwise
		Sugar - as needed
		Ground cinnamon - as needed
		Bora Bora Banana Split
2		Ripe bananas
1		Ripe pineapple
1 cup	198g / 7oz	Sugar
1 cup	237ml	Amber rum
1 cup	237ml	Heavy cream - whipped with
1 tablespoon	15ml	Confectioners' sugar - to soft peaks

Recipe Instructions

For the Chocolate Rum Fudge Sauce: Bring all ingredients to a gentle boil, cool and reserve until needed.

For the Plantain Crisps: Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish

To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside.

Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0026) - from - the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.