BORA BORA BANANA SPLIT WITH CHOCOLATE RUM FUDGE SAUCE

Bora Bora Banana Split with Chocolate Rum Fudge Sauce image

Provided by Food Network

Number Of Ingredients 22

2 ripe bananas
1 ripe pineapple
1 cup sugar
1 cup amber rum
Chocolate Rum Fudge Sauce, recipe follows
1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks
Plantain Crisps, recipe follows
Coconut Sorbet, recipe follows
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
1/2 cup vegetable oil
2 green plantains, cut into thin slices lengthwise
Sugar
Ground cinnamon
1 can Coco Lopez
1 can unsweetened coconut milk
1 can water
2 tablespoons lime juice

Steps:

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. Serve with Coconut Sorbet.
Bring all ingredients to a gentle boil, cool and reserve until needed.
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.
Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.