Caramelized Banana Purses With White Chocolate Sauce Food

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
• Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
• Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

CARAMELIZED-BANANA TARTLETS WITH BITTERSWEET CHOCOLATE PORT SAUCE

Steps:

• For crust:
• Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
• Preheat oven to 350°F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
• For filling:
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350°F oven 10 minutes before continuing recipe.)
• Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE

Steps:

• For Crumble:
• Preheat oven to 300°F. Stir sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts and salt. Spread on baking sheet. Bake until dry and golden, about 30 minutes. Cool. Break into small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For Filling:
• Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves. Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes. Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes. Transfer to large bowl and cool.
• Mix 1 cup hazelnut crumble into banana mixture. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel). Brush phyllo with melted butter. Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter. Place generous 1/4 cup filling in center of phyllo square. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 350°F. Cover phyllo purses loosely with foil. Bake until purses begin to color, about 30 minutes. Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
• Place 1 purse on each of 10 plates. Spoon 3 tablespoons warm White Chocolate Sauce around each. Sprinkle remaining hazelnut crumble over sauce.

WHITE CHOCOLATE SAUCE

Steps:

• Place chocolate in small bowl. Bring cream to boil in heavy small saucepan. Pour cream over chocolate; whisk until smooth. (Can be made 1 day ahead. Cool, then cover and chill. Before serving, rewarm in saucepan over low heat, stirring often.)

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 325°F.
• Brush 5 slices with butter and set aside.
• Break remaining bread up into bite size pieces.
• Brush a 10"x12-1/2" baking dish with butter.
• Combine eggs, milk, cream, sugar and spices in medium bowl.
• Whisk to combine and set aside.
• In a large skillet, heat butter or margarine and add sugar.
• Cook for 2-3 minutes, until golden caramel forms.
• Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
• Add rum remove from heat and cool.
• Arrange broken bread in baking dish and spoon bananas on top.
• Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
• Press bread down evenly and let stand for 30 minutes.
• Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
• CHOCOLATE RUM SAUCE:.
• Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
• Bottom of bowl should not be touching the water.
• Stir until smooth and serve warm with pudding.
• Enjoy!