Barbecued Banana Splits With Chocolate Sauce
|Dark rum||6 Tablespoon|
|Vanilla ice cream||3 Cup (48 tbs) (6 Scoops)|
|Crushed mixed unsalted nuts||1⁄3 Cup (5.33 tbs), toasted|
|For chocolate sauce|
|Semi-sweet chocolate||8 Ounce|
|Cream||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
To make chocolate sauce, melt chocolate in top of double boiler over simmering water.
In a bowl, beat egg yolk, cream and sugar.
Stir into melted chocolate, beating constantly until smooth.
Place rum in a cook's syringe.
Inject rum under the skin of each banana in several places.
Place bananas, still in their skins, on barbecue grill.
Cook for 8 minutes, turning 3 or 4 times.
Don't worry if the skins turn black.
Peel hot bananas and cut in half lengthwise.
Set 2 halves on each plate.
Top with a scoop of ice cream and chocolate sauce.
Garnish with toasted nuts.