| 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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