Recipe - Havana Bananas

FOR THE CHILE JELLY
2 Ancho chilies, stems and
seeds discarded
2 Chipotle chilies, stems and
seeds discarded
6 tablespoon Red currant jelly
6 tablespoon Honey
2 tablespoon Spanish sherry wine vinegar

FOR THE DISH
4 Ripe bananas
2 One half tablespoon Butter
2 tablespoon The prepared chile jelly
3 tablespoon Myers dark rum
4 Scoops premium vanilla (or
other favorite) ice cream
Your favorite chocolate
sauce, as desired

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 1/4inch 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 MMRecipes Digest V4 #045 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 12, 97.