Grilled Banana Split with Dark Rum Caramel Sauce and Chocolate Fudge Sauce

Name: Grilled Banana Split with Dark Rum Caramel Sauce and Chocolate Fudge Sauce
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: Maraschino cherries; 200 ml (7 fl oz) thin (pouring/whipping) cream; 6 tablespoons honey; 3 tablespoons dry-roasted peanuts; 6 tablespoons demerara sugar; 4 scoops vanilla ice cream; 2 tablespoons mascarpone cheese; 4 fairly firm bananas; 2 tablespoons black (dark brown) rum; 200 ml (7 fl oz) thin (pouring/whipping) cream, well chilled; 250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream; 80 g (2¾ oz) lightly salted butter; 200 g (7 oz) caster (superfine) sugar; 1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water (optional); 150 g (5½ oz) dark chocolate, roughly chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

A recipe inspired by the peerless American chef Emeril Lagasse, with the twist of TWO sauces for the price of one. You can of course make life easier for yourself and not grill the bananas ...

Ingredients

4 fairly firm bananas
6 tablespoons honey
6 tablespoons

Dessert
Gluten-free
Vegetarian

Method

MAKE THE CHOCOLATE FUDGE SAUCE. Heat the cream with the coffee in a saucepan, then pour it over the chocolate in a mixing bowl. Let it melt for a few minutes before stirring. Set aside. (You can keep this sauce in the fridge and reheat it gently before serving.)

MAKE THE DARK RUM CARAMEL SAUCE. Make a caramel by heating the sugar and 200</