Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce
- 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
- Preheat a grill to high and lightly oil the grill grates.
- 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.
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 3/4 cup heavy cream
- 1/4 cup plus 2 tablespoons light corn syrup
- 3 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch salt
- 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.)
- Yield: about 2 cups
- 3/4 cup sugar
- 1/4 cup hot water
- 1 cup plus 1 tablespoon heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 2 teaspoons cold unsalted butter
- 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.)
- Yield: about 1 1/2 cups
bananas, honey, light brown sugar, vanilla ice cream, sauce, caramel sauce, whipped cream, peanuts, maraschino cherries
Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-banana-splits-with-hot-fudge-and-rum-caramel-sauce-recipe.html (may not work)