Dulce De Leche Roasted Banana Split |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A Grace Parisi recipe, December 2004 edition of Food & Wine Magazine. Wow! This recipe really looks & sounds wonderful! Have yet to try it! Ingredients:
4 tablespoons unsalted butter |
16 firm ripe baby bananas (about 3 pounds) |
1/2 cup dulce de leche |
2 vanilla beans, split lengthwise, seeds scraped |
2 cinnamon sticks, broken in half (3-inch) |
1/2 cup dark rum |
vanilla ice cream, for serving |
toasted & chopped macadamia nuts (optional) |
Directions:
1. Preheat the oven to 450°F
2. In a very large ovenproof skillet, melt the butter
3. Add the bananas and cook over high heat until lightly browned, 2 to 3 minutes.
4. Add the dulce de leche, vanilla beans and seeds and cinnamon sticks and cook over moderate heat just until the dulce de leche is melted.
5. Remove skillet & carefully add the rum to the skillet and stir gently just until combined.
6. Transfer the skillet to the oven and bake for 5 minutes, or until the bananas are just tender and bubbling.
7. Carefully pick out the cinnamon sticks and vanilla beans.
8. Serve the bananas and sauce over vanilla ice cream with chopped & toasted macadamia nuts, if desired.
9. Enjoy!
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