Burmahs' Bananas

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 ripe bananas
• 2 1/2 tablespoons butter
• 1 tablespoon dark brown sugar
• 2 tablespoons prepared chile jelly (see recipe)
• 3 tablespoons meyer's dark rum
• 4 scoops prepared, excellent quality, store bought or homemade vanilla ice cream
• 2 ancho chilies, stems & seeds discarded
• 2 chipotle chiles, stems & seeds discarded
• 6 tablespoons red currant jelly
• 6 tablespoons honey
• 2 tablespoons spanish sherry wine vinegar
• 4 ounces best quality bittersweet chocolate
• 1 1/2 tablespoons water
• 2 tablespoons butter

Recipe

• 1 peel the bananas and cut them into 1/4-inch-thick slices.
• 2 heat a skillet to moderately hot.
• 3 place the bananas in the skillet with the butter and brown sugar.
• 4 when the butter is melted, add the chile jelly.
• 5 toss the bananas to coat them.
• 6 add the rum to the pan and carefully de-glaze.
• 7 place a scoop of ice cream onto the center of each of 4 shallow bowls.
• 8 arrange the bananas around the ice cream.
• 9 drizzle with warm chocolate sauce.
• 10 serve immediately.
• 11 -----------chile jelly---------.
• 12 toast the chile skins in a dry skillet until you can smell their earthy heat.
• 13 put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated.
• 14 add the currant jelly, honey and vinegar.
• 15 bring to a boil.
• 16 now remove from the heat and process thoroughly in a food processor.
• 17 remove to a clean bowl and cool.
• 18 -------------chocolate sauce------------.
• 19 cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler).
• 20 take small bowl off the heat and whisk in the butter.
• 21 keep warm.