Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle

Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle
Photo by Dan Peebles

Ingredients

  • 3 pints premium vanilla ice cream
  • fresh coconut shavings or sweetened flaked coconut
  • 1 tablespoon unsalted butter
  • 12 small ripe finger bananas
  • ½ cup dark rum
  • 1 papaya
  • 1 tablespoon chili powder
  • + 6 more ingredients
    • ½ fresh pineapple
    • ¼ cup water
    • 2 cups sugar
    • Chile-macadamia brittle
    • 1 teaspoon vanilla
    • 1 firm-ripe mango

Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (ca...

View full recipe at Epicurious

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