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Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce (Emeril Lagasse) Recipe

Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce (Emeril Lagasse) Recipe

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Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce (Emeril Lagasse)

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Ingredients:

Serving

6 firm-ripe bananas , halved lengthwise (unpeeled)
6 tbsp honey
12 tbsp 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:

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.
Hot Fudge Sauce:
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
Rum Caramel Sauce:
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.39 Kcal (1287 kJ)
Calories from fat	29.04 Kcal
		% Daily Value*
Total Fat	3.23g	5%
Sodium	56mg	2%
Potassium	602.74mg	13%
Total Carbs	72.55g	24%
Sugars	59.23g	237%
Dietary Fiber	3.69g	15%
Protein	1.99g	4%
Vitamin C	10.8mg	18%
Iron	1mg	6%
Calcium	26.6mg	3%

Amount Per 100 g
Calories	126.04 Kcal (528 kJ)
Calories from fat	11.91 Kcal
		% Daily Value*
Total Fat	1.32g	5%
Sodium	22.96mg	2%
Potassium	247.15mg	13%
Total Carbs	29.75g	24%
Sugars	24.29g	237%
Dietary Fiber	1.51g	15%
Protein	0.81g	4%
Vitamin C	4.4mg	18%
Iron	0.4mg	6%
Calcium	10.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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