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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup sugar |
1 cup heavy cream |
1/2 cup walnut pieces |
1 cup heavy cream |
1 tablespoon unsalted butter |
1/2 teaspoon instant-coffee granules |
8 ounces semisweet chocolate, chopped |
1/4 teaspoon vanilla extract |
2 cups drained canned pineapple chunks |
1/2 cup sugar |
1 teaspoon grated orange zest |
1 teaspoon cornstarch |
1 pound strawberries, sliced |
1/4 cup sugar |
1 teaspoon grated orange zest |
2 teaspoons cornstarch |
8 bananas |
4 pints vanilla ice cream |
1 cup heavy cream, whipped |
16 maraschino cherries |
Directions:
1. Make wet walnuts: Stir 1/4 cup water and sugar over medium-high heat until boiling and sugar dissolves. Simmer until syrup turns a deep amber color, 6 minutes. Remove from heat; whisk in cream. Return to heat; stir until smooth. Add nuts and pour into a bowl; let cool.
2. Make chocolate sauce: Warm cream, butter and coffee until simmering. Remove from heat. Add chocolate; stir until smooth. Stir in vanilla; let cool.
3. Make pineapple sauce: Bring all ingredients and 1/3 cup water to boil over medium-high heat, stirring. Simmer, uncovered, for 30 minutes, until thickened. Pulse in a food processor until chunky. Pour into a bowl; cool.
4. Make strawberry sauce: Cook all ingredients in 1/4 cup water over medium heat, stirring, until strawberries begin to break up, 10 minutes. Pour into a bowl; cool.
5. Assemble splits: Divide bananas, ice cream and sauces among dishes; top with whipped cream and cherries.
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