Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Note: this decadent dessert is something to savor and enjoy during the holidays, and is not conducive to weight loss. I encourage people to enjoy in moderation.
Amarula Cream Sauce & Chocolate Macadamia Praline
1 Whole Orange
2 Tbsp Butter
3 Tbsp Brown Sugar
1 Vanilla Bean, split lengthwise
¼ Cup Orange Liqueur or Brandy
4 Ripe Bananas, peeled, halved lengthwise
½ Cup Dark Rum
Amarula Cream Sauce
1 Cup Amarula Cream
2 Cups Cream
Chocolate Macadamia Praline
½ Cup Roasted Macadamia Nuts, chopped coarsely
¾ Cup Sugar
¼ Cup Water
1/3 Cup Chocolate Chips
Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice. In a large skillet over medium heat, melt the butter with the sugar, orange zest and vanilla bean. Cook, stirring constantly until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur or brandy, orange juice and a pinch of salt.
Return the skillet to medium heat and add the bananas, placing the cut-side down. Cook until glazed and golden, about 1 to 2 minutes. Remove from the heat and divide among bowls. Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites.
To make the Praline, line a baking tray with non-stick baking paper. Spread the macadamia nuts over the tray. Combine the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase the heat to medium and bring to a simmer. Cook, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes or until golden.
Melt the chocolate over hot water. Pour the caramelized sugar over the macadamias. Swirl in the chocolate. Set aside to cool. Break into shards.
Spoon the flaming sauce over the bananas. Serve with the Amarula Cream and crumble the praline on top.