Banana Walnut Spring Rolls With Caramel Rum Sauce Recipes

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

Steps:

• Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack.
• Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter.
• Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm.
• Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream.

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

Steps:

• Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
• Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Steps:

• Make sauce:.
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
• Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
• Reduce heat to low.
• Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
• Remove from heat and mix in rum.
• (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
• Make the rolls:.
• Working with one banana at a time, peel, and cut in half.
• Take half at a time, and quarter longways.
• Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
• Sprinkle powdered sugar liberally on the wrapper.
• Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
• Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
• Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
• Seal with a little egg white.
• Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
• Hold in the refrigerator until ready to serve.

Steps:

• In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
• Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

Steps:

• Combine sugar and 2 tablespoons water in a heavy pan and set over medium heat. When sugar begins to brown, remove from the heat and allow to reach a deep, nutty brown. Carefully pour in cream (it will sputter). Let the mixture cool slightly and return to the heat. Add the bananas. Stir until sugar melts again and the mixture is smooth (except for the bananas).
• Place the chocolate in a large bowl, pour the hot cream mixture over it and stir until the chocolate melts. Serve warm.

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

Steps:

• Cake:.
• Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside.
• Cream butter with sugar in large bowl.
• Add eggs and beat well.
• Sift flour, spices, soda and salt; blend into butter mixture.
• Add apples,nuts and vanilla and mix thoroughly.
• Pour into prepared pie pan and bake until lightly browned, about 45 minutes.
• Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce.
• Sauce:.
• Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary.
• Add butter and continue cooking 30 minutes.
• Remove from heat and beat well.
• Add rum and blend thoroughly; serve warm.
• (Cake and sauce can be prepared ahead and reheated before serving.).