caramelized bananas with vanilla gelato and spicy chocolate sauce

banane glassate con gelato e cioccolato piccante

4 servings

A whole dried chile garnishing the chocolate sauce gives a visual cue that the sauce packs some heat. Paired with sweet caramelized bananas and cool, creamy ice cream the bit of chile gives the sauce a welcome edge.

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Ingredients

2 large firm-ripe bananas
2 tablespoons unsalted butter
1/4 cup packed dark brown sugar
6 whole dried arbol chiles
4 ounces bittersweet chocolate (70 per- cent), roughly chopped (scant 1 cup)
1 pint premium vanilla gelato or ice cream

Instructions

Peel the bananas so that you have 4 intact half-peels. Divide peels among 4 serving plates. Cut bananas crosswise into 1-inch lengths, then cut each piece in half lengthwise.

Melt butter in a 12-inch heavy skillet over medium heat; add bananas in 1 layer and sprinkle with 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 banana pieces and any caramel from pan among peels.

Crumble 2 chiles into a small saucepan. Add chocolate and 1/4 cup plus 3 tablespoons water; heat over medium heat, whisking, until chocolate is melted. Strain through a fine-mesh sieve into a bowl, then divide among 4 small serving dishes; garnish with remaining whole chiles. Serve bananas with gelato and chocolate sauce, drizzling the sauce over the ice cream, or using it for dipping.

April 2010