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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Get out the frying pan: Bananas Foster gets a glamorous update that plays off what I call the fried ice cream effect. Bananas, brown sugar and walnuts are folded in a flour tortilla and fried. The tortilla crisps up, and the sugar dissolves into sauce. Top the Breezy Burrito Bananas Foster with a two-minute sauce for a dessert that rivals the Big Easy original. Ingredients:
9 tablespoons brown sugar, divided |
2 tablespoons butter |
1/4 cup water |
2 tablespoons tequila or dark rum (optional) |
3 (10 inch) flour tortillas |
2 large bananas, peeled and sliced in coins |
3 tablespoons chopped walnuts |
toothpicks, for securing tortillas |
2 cups vegetable oil |
3 cups premium vanilla ice cream |
Directions:
1. In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside. 2. Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.) 3. Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side. 4. Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife. 5. Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately. |
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