| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Fixed | 4 | Servings | |
INGREDIENTS
| 6 | oz | Semisweet chocolate, chopped |
| 6 | T | Heavy cream |
| 2 | T | Kahlua |
| 1/2 | c | Sugar |
| 1 | c | Water, hot |
| 4 | Ripe bananas | |
| 1 | pt | Ginger ice cream, * see note |
INSTRUCTIONS
see recipe FOR CHOC. SAUCE Place the chocolate and cream in a double boiler over medium heat. Stir until chocolate is melted. Stir in Kahlua; cool; reserve. FOR CARAMEL SAUCE Heat sugar in saucepan over medium heat, stirring constantly until it just turns amber in color, 5 to 7 min. Carefully add water a little at a time. Bring to a boil, stirring with a metal spoon until all of the sugar dissolves and sauce becomes syrupy. Remove sauce from heat; reserve. Sauce will thicken as it cools. FOR BANANAS Cut the stems from bananas but DO NOT peel. Slice through lengthwise; place on grill sliced side down; grill about 3 minutes; turn over; grill 3 minutes. To serve, place 2 banana halves on each of 4 chilled plates; place 1 scoop ice cream between banana halves; drizzle with chocolate and caramel sauces; serve immediately. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Can be scaled up in direct proportion. Recipe by: Chef/Owner Nora Pouillon, Asia Nora, Washington DC Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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