Puff Pastry Banana Pie With Chocolate Rum Sauce

• 2 Tbsp (1/4 stick) unsalted butter
• 1/3 cup sugar
• 3 Tbsp dark rum
• 1 Tbsp water
• 1/4 tsp (generous) ground cinnamon
• 1 3/4 lb ripe sm bananas (about 5), peeled, left whole
• 6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup whipping cream
• 2 Tbsp light corn syrup
• 1 17 1/4-ounce pkg frozen puff pastry (2 sheets), thawed
• 1 egg, beaten to blend (glaze)

1. For best results, choose ripe yellow bananas that do not have brown speckles
2. on their skins. This dessert is great served either slightly warm or at room
3. temp.
4. Melt butter in heavy lg skillet over med heat. Add sugar, 1 Tbsp
5. rum, water and cinnamon and stir until syrupy. Add bananas and cook 2
6. minutes, turning occasionally and basting with syrup. Using slotted spoon,
7. transfer bananas to plate. Boil syrup until reduced to 2 Tbsps, about
8. 2 minutes. Pour syrup over bananas; let cool.
9. Combine chocolate, cream and corn syrup in heavy sm saucepan; stir over
10. low heat until chocolate melts and mixture is smooth. Remove from heat.
11. Transfer 2 Tbsp chocolate mixture to sm bowl (Mixture will be
12. thick). Add 2 Tbsp rum to mixture in saucepan; stir sauce to blend.
13. Position rack in center of oven; preheat to 400u0b0F. Place 1 pastry sheet on
14. floured work surface. Set 9" -diameter tart pan upside down on pastry.
15. Using knife, cut pastry into 9" -diameter scalloped round. Repeat with
16. remaining pastry sheet. Place 1 pastry round on ungreased heavy lg baking
17. sheet; arrange 3 whole bananas on pastry, forming circle and leaving
18. 1/2" pastry border. Fill in center with remaining bananas, cutting to
19. fit. Pour any syrup from bananas and reserved 2 Tbsp chocolate
20. mixture over bananas. Brush pastry edges with beaten egg. Top with second
21. pastry round. Press edges to seal. Brush top with egg. Using sm sharp
22. knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10
23. minutes.
24. Bake until pastry is golden and puffed, about 30 minutes. Run long knife
25. under pastry to loosen. Cool on baking sheet on rack until just lukewarm,
26. about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room
27. temp.) Rewarm sauce over low heat. Serve pie with sauce.
28. 6 to 8 Servings
29. Bon Appetit
30. February 1995

butter, sugar, dark rum, water, ground cinnamon, bananas, bittersweet, whipping cream, corn syrup, pastry, egg

Taken from www.epicurious.com/recipes/member/views/puff-pastry-banana-pie-with-chocolate-rum-sauce-1214654 (may not work)