Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
6 firm-ripe bananas, halved lengthwise (unpeeled) |
6 tablespoons honey |
12 tablespoons light brown sugar |
vanilla ice cream, for serving |
hot fudge sauce, for serving, recipe follows |
rum caramel sauce, for serving, recipe follows |
2 cups lightly sweetened whipped cream, for serving |
finely chopped roasted peanuts, for serving |
6 maraschino cherries, for serving |
Directions:
1. Preheat a grill to high and lightly oil the grill grates.
2. Place the banana halves cut side up on a baking sheet and drizzle evenly with the honey. Sprinkle with the brown sugar and transfer to the grill, cut side up, arranging the bananas perpendicular to the grill grates. Close the grill cover and cook until bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes depending on your grill. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using 2 small forks or a long, thin spatula, carefully remove the banana from its skin and place 2 pieces of banana on each of 6 serving plates. (This is a little tricky since the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Top each serving with a maraschino cherry and serve immediately.
3. Hot Fudge Sauce:
4. 1/4 cup unsweetened cocoa powder
5. 1/2 cup sugar
6. 3/4 cup heavy cream
7. 1/4 cup plus 2 tablespoons light corn syrup
8. 3 ounces semisweet chocolate, chopped
9. 2 tablespoons unsalted butter
10. 1 teaspoon vanilla extract
11. Pinch salt
12. Combine the cocoa powder and sugar in the top of a double boiler over briskly simmering water and whisk to combine. Add the heavy cream and corn syrup and whisk until smooth. Cook, whisking constantly, until 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. (The sauce may be prepared up to several weeks in advance and reheated gently in a double boiler before serving.)
13. Yield: about 2 cups
14. Rum Caramel Sauce:
15. 3/4 cup sugar
16. 1/4 cup hot water
17. 1 cup plus 1 tablespoon heavy cream
18. 2 tablespoons dark rum
19. 1 teaspoon vanilla extract
20. 2 teaspoons cold unsalted butter
21. In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove from the heat and stir in the rum, vanilla and butter. Serve warm. (If making the sauce in advance, rewarm the sauce before serving.)
22. Yield: about 1 1/2 cups
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