Bananas Foster Chimichanga
Rolled up inside flour tortillas, white chocolate squares and banana-raisin filling simulate chimichanga filling with a real difference: these are made for dessert. Dark rum flavors both the filling and the sauce served with the chimichangas. The final Southwestern touch is the cinnamon ice cream. Remember this ice cream when you serve apple pie, too!
- Cinnamon Ice Cream
- Heavy (whipping) cream - 2 cups
- Milk - 1 cup
- Cinnamon Sticks - 3
- Egg Yolks - 6 large
- Molasses - 1/4 cup
- Brown Sugar - 1/2 cup, packed
- Freshly ground cinnamon - 1/2 teaspoon
- Banana Filling
- Ripe Bananas - 6, cut in medium dice
- Golden raisins - 1 cup
- Brown Sugar - 1/2 cup, firmly packed
- Juice and zest of 1 lemon
- Dark Rum - 1/4 cup
- Freshly ground cinnamon - 2 tablespoons
- Rum-Walnut Sauce
- Light Brown Sugar - 2 cups, firmly packed
- Instant Coffee Powder - 1/4 cup
- Half-and-half - 2/3 cup
- Butter - 1/2 cup
- Corn Syrup - 2 tablespoons
- Dark Rum - 6 tablespoons
- Walnuts - 1 cup, chopped
- Four 9-inch flour tortillas
- Egg - 1, beaten lightly with 1 tablespoon water
- White Chocolate - 2 ounces, cut into 12 pieces
- Vegetable Oil - 5 cups, for frying
- Freshly ground cinnamon - 2 teaspoons, mixed with 1/4 cup sugar
- Strawberries - 4 whole
To make the ice cream: In a large saucepan combine the cream, milk, and cinnamon sticks and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and let rest 15 to 20 minutes. Remove the cinnamon sticks. In the bowl of an electric mixer fitted with a balloon whisk, whisk the egg yolks with the sugar, molasses, brown sugar, and ground cinnamon. In a steady stream, gradually whisk about one-third of the cinnamon-infused cream mixture into the egg mixture. Add this mixture back into the egg mixture and put in a heavy saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, for about 5 minutes, or until the custard thickens enough to coat the spoon. Do not let the custard boil. Strain the custard through a fine-meshed sieve into a metal bowl and cover. Refrigerate, stirring occasionally, until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer’s directions. Pack into an airtight container and store in the freezer. Let the ice cream soften slightly before serving.
To make the filling: In a medium saucepan combine all filling ingredients and cook over medium heat, stirring occasionally, about 7 minutes, or until the mixture is thick and bubbling. Remove the pan from the heat, let cool to room temperature, cover, and refrigerate.
To make the sauce: In a medium saucepan combine the brown sugar, coffee, half-and-half, butter, and corn syrup. Bring to a boil over medium-high heat and cook about 4 minutes, until the sauce is shiny and smooth. Remove the pan from the heat. Stir in the rum and walnuts. Set aside.
To assemble: Brush the edges of the tortillas with the egg wash. Place 1/2 cup of banana filling in the center of each tortilla, top each with three pieces of chocolate, and roll up like a burrito.
Heat the vegetable oil to 350 F in a deep fryer or deep saucepan. Fry the chimichangas, 2 at a time, until golden brown, about 1-1/2 minutes. Remove to paper towels with tongs and drain. Sprinkle with the cinnamon-sugar mixture.
To serve: Slice the hot chimichangas diagonally at the center. Place two halves on each dessert plate. Place a scoop of cinnamon ice cream and a strawberry on each plate beside the chimichanga halves. Spoon rum-walnut sauce around the plates.