Burmahs' Bananas

• 4 ripe bananas
• 2 12 tablespoons butter
• 1 tablespoon dark brown sugar
• 2 tablespoons prepared chile jelly (see recipe)
• 3 tablespoons Meyer's dark rum
• 4 scoops prepared, excellent quality, store bought or homemade vanilla ice cream
• 2 ancho chilies, stems & seeds discarded
• 2 chipotle chiles, stems & seeds discarded
• 6 tablespoons red currant jelly
• 6 tablespoons honey
• 2 tablespoons spanish sherry wine vinegar
• 4 ounces best quality bittersweet chocolate
• 1 12 tablespoons water
• 2 tablespoons butter

1. Peel the bananas and cut them into 1/4-inch-thick slices.
2. Heat a skillet to moderately hot.
3. Place the bananas in the skillet with the butter and brown sugar.
4. When the butter is melted, add the chile jelly.
5. Toss the bananas to coat them.
6. Add the rum to the pan and carefully de-glaze.
7. Place a scoop of ice cream onto the center of each of 4 shallow bowls.
8. Arrange the bananas around the ice cream.
9. Drizzle with warm chocolate sauce.
10. Serve immediately.
11. -----------Chile Jelly---------.
12. Toast the chile skins in a dry skillet until you can smell their earthy heat.
13. Put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated.
14. Add the currant jelly, honey and vinegar.
15. Bring to a boil.
16. Now remove from the heat and process thoroughly in a food processor.
17. Remove to a clean bowl and cool.
18. -------------Chocolate Sauce------------.
19. Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler).
20. Take small bowl off the heat and whisk in the butter.
21. Keep warm.

bananas, butter, brown sugar, chile jelly, rum, scoops prepared, ancho chilies, chiles, red currant, honey, spanish sherry wine vinegar, bittersweet chocolate, water, butter

Taken from www.food.com/recipe/burmahs-bananas-10091 (may not work)