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Sunday, September 9, 2012

Banana Split with Curried Chocolate-Coconut Sauce

By Juvy S. Iliwiliw

One of the things I remember that my grandmother said was that she never really cooked when she was single. She says she only started cooking when she married my grandfather. Until now, she's still surprised by how people would react when she makes a meal. My mom's friends would come by all the time and would always look forward to what she could cook for them. She continues by saying that during those days nobody really paid attention to cooking but they focused more on socials and different gatherings amongst men and women. In hearing this, my brain just started recalling so many friends of mine who would say that they need to start learning how to cook to win a husband. Not only did my grandmother win a husband, but she also gained such a tremendous skill in cooking just by practicing and trying out new things in the kitchen. Before long, I have learned also how to cook because of my grandmother. It all started with making simple desserts until I have really finally mastered my own kitchen. Hope you will not be afraid trying new things because there is still much to look forward to! The kitchen is your playground, the ingredients, your friends. You don't have to be a professional chef to win someone over.



BANANA SPLIT WITH CURRIED CHOCOLATE-COCONUT SAUCE

You will need:

6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (¼ stick) unsalted butter

¼ cup canned sweetened cream of coconut
2 tablespoons dark rum
2 teaspoons curry powder
1 teaspoon finely grated lime peel

¾ cup chilled whipping cream
1 tablespoon powdered sugar
4 bananas, peeled, halved lengthwise
1 cup 1/3-to ½-inch cubes peeled cored pineapple
   Sweetened flaked coconut, toasted

Here's how:

Stir chocolate and butter in medium  saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm. 

Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.


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