Hot Fudge and Rum Caramel Bananas – I thought of Penta when I made this. – Baron

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author image by barondurango | 0 Comments | January 11, 2019
Authorbarondurango
Rating
Yields1 Serving
 6 firm-ripe unpeeled bananas, halved lengthwise using a razor sharp 6 inch knife. Remember Do Not Peel
 6 tbsp clover honey
 ¾ cup packed light-brown sugar
 Vanilla ice cream, for serving
 Hot Fudge Sauce, for serving
 Rum Caramel Sauce, for serving
 2 cups lightly sweetened whipped cream, for serving
 Finely chopped roasted lightly salted peanuts, for serving
 maraschino cherries, for serving
Rum Sauce
 ¾ cup sugar
 ¼ cup hot water
 1 cup heavy cream - 1 cup plus 1 tablespoon
 2 tbsp dark rum
 1 tsp Madagascar 140 proof vanilla extract
 2 tsp cold unsalted butter
Hot Fudge From Scratch
 ½ cup sugar
 ¼ cup unsweetened cocoa powder
 ¾ cup heavy cream
 ¼ cup light corn syrup - 1/4 cup plus 2 tablespoons
 3 oz semisweet chocolate, chopped
 2 tbsp unsalted butter
 1 tsp vanilla extract
 Pinch of salt
1

Step 1 – Preheat a grill to high, and lightly oil the grill grate.
Step 2 – Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel. 3 to 5 minutes.
Step 3 – Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.)
Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

Rum Sauce
2

Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Hot Fudge From Scratch
3

Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve.
Store it in a nonreactive airtight container in the refrigerator for up to a week.

Category

Ingredients

 6 firm-ripe unpeeled bananas, halved lengthwise using a razor sharp 6 inch knife. Remember Do Not Peel
 6 tbsp clover honey
 ¾ cup packed light-brown sugar
 Vanilla ice cream, for serving
 Hot Fudge Sauce, for serving
 Rum Caramel Sauce, for serving
 2 cups lightly sweetened whipped cream, for serving
 Finely chopped roasted lightly salted peanuts, for serving
 maraschino cherries, for serving
Rum Sauce
 ¾ cup sugar
 ¼ cup hot water
 1 cup heavy cream - 1 cup plus 1 tablespoon
 2 tbsp dark rum
 1 tsp Madagascar 140 proof vanilla extract
 2 tsp cold unsalted butter
Hot Fudge From Scratch
 ½ cup sugar
 ¼ cup unsweetened cocoa powder
 ¾ cup heavy cream
 ¼ cup light corn syrup - 1/4 cup plus 2 tablespoons
 3 oz semisweet chocolate, chopped
 2 tbsp unsalted butter
 1 tsp vanilla extract
 Pinch of salt

Directions

1

Step 1 – Preheat a grill to high, and lightly oil the grill grate.
Step 2 – Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel. 3 to 5 minutes.
Step 3 – Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.)
Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

Rum Sauce
2

Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Hot Fudge From Scratch
3

Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve.
Store it in a nonreactive airtight container in the refrigerator for up to a week.

Notes

Hot Fudge and Rum Caramel Bananas – I thought of Penta when I made this. – Baron

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