Caramelized Banana Split
- SERVINGS: 6
Sommelier Rajat Parr of Fifth Floor credits this over-the-top sundae to George Morrone, the restaurant's chef.
- 1 pint strawberries, hulled
- 1/4 cup superfine sugar
- 1/2 cup turbinado sugar or granulated brown sugar
- 6 firm, ripe bananas, halved lengthwise
- In a blender, puree the strawberries with the superfine sugar. Strain the sauce and refrigerate until chilled.
- Preheat the broiler. Grind the turbinado sugar in a blender; transfer to a plate. Dip the cut side of the bananas in the sugar and arrange them, sugared side up, on a baking sheet. Broil the bananas as close to the heat source as possible for 2 to 3 minutes, or until caramelized.
- Place 2 caramelized banana halves in each of 6 oval bowls and add 1 scoop each of vanilla, chocolate and strawberry ice cream. Pass the sauces and the toppings at the table.
A 10-year-old Madeira is one of the few dessert wines that goes well with ice cream. Its sweet and chocolate malt-like flavors are superb with the banana splits, no matter what sauces you spoon on top.