| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Ancho chilies, stems and |
|
|
seeds discarded |
| 2 |
|
Chipotle chilies, stems and |
|
|
seeds discarded |
| 6 |
T |
Red currant jelly |
| 6 |
T |
Honey |
| 2 |
T |
Spanish sherry wine vinegar |
| 4 |
|
Ripe bananas |
| 2 1/2 |
T |
Butter |
| 2 |
T |
The prepared chile jelly |
| 3 |
T |
Myers dark rum |
| 4 |
|
Scoops premium vanilla, or |
|
|
other favorite ice cream |
|
|
Your favorite chocolate |
|
|
sauce as desired |
INSTRUCTIONS
Toast the chilies in a dry skillet until they are very warm and
fragrant. Put them in a saucepan with 1 quart of water and simmer on
medium heat until the water is almost completely evaporated. Add the
currant jelly, honey and vinegar. Bring to a boil. Now remove from the
heat and process in a food processor thoroughly. Remove to a clean
bowl and cool. Note: This will make more Chile Jelly than needed for
this one recipe but it can be made weeks in advance and held in the
refrigerator. Also it is a good glaze for finishing a grilled chicken
or baked ham. Peel the bananas and cut them into 1/4-inch thick
slices. Heat a skillet to moderately hot. Place the bananas in the
skillet with the butter and brown sugar. When the butter is melted add
the chile jelly. Toss the bananas around to coat them. Now add the rum
to pan and carefully deglaze. Place a scoop of ice cream onto the
center of 4 bowls. Arrange the bananas around the ice cream. Drizzle
with the chocolate sauce. Serve. Yield: 4 servings NOTES : CHEF DU
JOUR NORMAN VAN AKEN SHOW #DJ9362 Posted to MM-Recipes Digest V4 #045
by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb 12, 97.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”