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INGREDIENTS

1 c Dark rum
4 oz Unsalted butter
1 c Sugar
1/2 c Good quality Cocoa Powder
1 c Heavy cream
1 tb Vanilla extract

Servings

INSTRUCTIONS

MMMMM----------------------PLANTAIN CRISPS--------------------------- 1/2 c Vegetable oil 2 Green plantains; cut in thin -slices ; lengthwise Sugar Ground cinnamonMMMMM-------------------BORA BORA BANANA SPLIT------------------------ 2 Ripe bananas 1 Ripe pineapple 1 c Sugar 1 c Amber rum 1 c Heavy cream and 1 tablespoon ; confectioners sugar -whipped to soft ; peaksMMMMM-----------------------COCONUT SORBET---------------------------- 1 cn Coco Lopez 1 cn Unsweetened coconut milk 1 cn Water 2 tb Lime juice Bring all ingredients to a gentle boil, cool and reserve until needed. PLANTAIN CRISPS: 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 BORA BORA BANANA SPLIT: 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. For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute. Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon. COCONUT SORBET: Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone. Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 24 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026 Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by "Alan Hewitt" on Nov 25, 1999

NOTES

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Bora Bora Banana Split with Chocolate Rum Fudge Sauce

1 c Dark rum 
4 oz Unsalted butter 
1 c Sugar 
1/2 c Good quality Cocoa Powder 
1 c Heavy cream 
1 tb Vanilla extract

MMMMM----------------------PLANTAIN CRISPS---------------------------    1/2 c  Vegetable oil      2    Green plantains; cut in thin           -slices           ; lengthwise           Sugar           Ground cinnamonMMMMM-------------------BORA BORA BANANA SPLIT------------------------      2    Ripe bananas      1    Ripe pineapple      1 c  Sugar      1 c  Amber rum      1 c  Heavy cream and 1 tablespoon           ; confectioners sugar           -whipped to soft           ; peaksMMMMM-----------------------COCONUT SORBET----------------------------      1 cn Coco Lopez      1 cn Unsweetened coconut milk      1 cn Water      2 tb Lime juice   Bring all ingredients to a gentle boil, cool and reserve until needed.    PLANTAIN CRISPS:    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    BORA BORA BANANA SPLIT:    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.    For the plantain crisps, fry the plantain slices in shallow vegetable  oil until crisp, about 1 minute.    Transfer the plantain chips to a plate lined with paper towels and  immediately sprinkle with sugar and ground cinnamon.    COCONUT SORBET:    Mix all ingredients together in bowl. Transfer to freezer friendly  container and freeze until set. Serve with the banana split or enjoy  alone.        Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from  fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  66 Fat;       24    Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026      Converted by MM_Buster v2.0n.    Posted to MM-Recipes Digest  by "Alan Hewitt" <alan@atoc.demon.co.uk>  on Nov 25, 1999

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Nutrition

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Serving Size: 1 Serving (1066g)
Recipe Makes: 1 servings

Calories: 4086
Calories from Fat: 1214 (30%)

Amt Per Serving		% DV

	Total Fat 134.9g	180 %
	Saturated Fat 84.9g	425 %
	Monounsaturated Fat 36.3g
	Polyunsanturated Fat 5g
Cholesterol 403.8mg		124 %
Sodium 60.9mg		2 %
Potassium 151.2mg		4 %
Total Carbohydrate 604.9g		178 %
	Dietary Fiber 0g	0 %
	Sugars, other 604.9g
Protein 3.4g		5 %
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Calories per serving: 4086

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