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A sweet ending for a Mexican or Southwestern menu – a dessert of bananas cooked in a caramel sauce topped with ice cream and spiced hot fudge sauce.
3 tablespoons butter
1/4 cup packed light brown sugar
1 teaspoon McCormick® Rum Flavor
4 slightly under ripe bananas, halved lengthwise
2 tablespoons heavy cream
2 pints dulce de leche ice cream
1 cup heavy cream
1/2 cup sugar
4 ounces semi-sweet chocolate, coarsely chopped
2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir until dissolved. Stir in rum extract. Bring to simmer, stirring occasionally. Add bananas; cook 1 minute on each side. Add cream; cook and stir until bubbly.
Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir until dissolved. Stir in rum flavor. Bring to simmer, stirring occasionally. Add bananas; cook 1 minute on each side. Add cream; cook and stir until bubbly.
To serve, place a banana half and some of the caramel sauce in each serving bowl. Top each with 1/2 cup ice cream and drizzle with 2 tablespoons Spiced Fudge Sauce.
(Amount per serving)
Simple and easy to make. A new twist on a classic dessert. The sauce is the winner here!
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