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home > recipes > dessert > bora bora banana split with chocolate rum fudge sauce
from UK Bora Bora Banana Split With Chocolate Rum Fudge Sauce There's a new archive at The UK Recipe Archive this week from the TVFN Cooking Live Primetime show. These are nearly all the recipes available from this newish TVFN show, all available at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://www.ukrecipes.co.uk/ Bora Bora Banana Split With Chocolate Rum Fudge Sauce Recipe By :COOKING LIVE PRIMETIME SHOW # CP0026 Serving Size : 1 Categories : clprime1 ***CHOCOLATE RUM FUDGE SAUCE*** 1 cup white sugar 1/2 cup good quality Cocoa Powder 4 ounces unsalted butter 1 cup dark rum 1 cup heavy cream 1 tablespoon vanilla extract ***PLANTAIN CRISPS*** 1/2 cup vegetable oil 2 green plantains -- cut in thin slices lengthwise Sugar Ground cinnamon ***BORA BORA BANANA SPLIT*** 2 ripe bananas 1 ripe pineapple 1 cup sugar 1 cup amber rum 1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks ***COCONUT SORBET*** 1 can Coco Lopez 1 can unsweetened coconut milk 1 can water 2 tablespoons lime juice Bring all ingredients to a gentle boil, cool and reserve until needed. PLANTAIN CRISPS: Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish BORA BORA BANANA SPLIT: To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute. Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon. COCONUT SORBET: Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone. Converted by MC_Buster. Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 24 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Bora Bora Banana Split With Chocolate Rum Fudge Sauce


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keyword: banana
keyword: split
keyword: chocolate
keyword: fudge
keyword: sauce
ethnicity: english
recipes for dessert
recipes by alan
Email Address:
(posted November 27, 1999)

from UK

Bora Bora
Banana Split With Chocolate Rum Fudge Sauce

There's a new archive at The UK Recipe Archive this week from the TVFN Cooking Live Primetime show. These are nearly all the recipes available from this newish TVFN show, all available at The UK Recipe Archive in both Mastercook and Mealmaster formats.

To download go to - http://www.ukrecipes.co.uk/

Bora Bora
Banana
Split With Chocolate Rum Fudge Sauce

Recipe By :COOKING LIVE PRIMETIME SHOW # CP0026
Serving Size : 1
Categories : clprime1

***
CHOCOLATE RUM FUDGE SAUCE***
1 cup white
sugar
1/2 cup good quality
Cocoa Powder
4 ounces
unsalted
butter
1 cup dark
rum
1 cup
heavy cream
1 tablespoon
vanilla extract

***
PLANTAIN CRISPS***
1/2 cup vegetable oil
2
green plantains -- cut in
thin slices lengthwise
Sugar
Ground
cinnamon

***BORA BORA
BANANA
SPLIT***
2
ripe bananas
1
ripe pineapple
1 cup
sugar
1 cup amber
rum
1 cup
heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks

***
COCONUT SORBET***
1 can Coco Lopez
1 can unsweetened
coconut milk
1 can water
2 tablespoons
lime juice

Bring all ingredients to a gentle
boil, cool and reserve until needed.

PLANTAIN CRISPS:

Heat the vegetable oil in a large saute
pan until approximately 350 degrees. Fry the plantain slices until golden brown and
crisp. Remove from the oil and dust with sugar and cinnamon.

Drain on paper towels, and reserve for garnish

BORA BORA
BANANA
SPLIT:

To assemble the
banana
split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside.

Place on the plate, bananas first, face up. Top with the
pineapple ring.

Pour any
pan juices over the fruit.

Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate.

Garnish with whipped cream and plantain chips.

For the
plantain crisps, fry the plantain slices in shallow vegetable oil until
crisp, about 1 minute.

Transfer the
plantain chips to a plate lined with paper towels and
immediately sprinkle with
sugar and ground cinnamon.

COCONUT SORBET:

Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the
banana
split or enjoy alone.

Converted by MC_Buster.

Per serving: 4891 Calories (kcal); 329g Total
Fat; (66% calories from fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium

Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 24 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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