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Warm Banana Sundaes with Almond Dulce de Leche Sauce

Yield 6 servings
Dulce de leche, sometimes called milk caramel, is a traditional candy in many South American countries, as well as in Central America and Mexico. It is traditionally made by simmering sweetened, condensed milk for several hours. This is a quicker, saucier version of the caramel, with almonds added for toasty flavor and crunch.

Ingredients

  • 2 large bananas
  • 1/2 tablespoon butter
  • 2 teaspoons brown sugar
  • 1 pint good-quality vanilla ice cream
  • 3/4 cup Almond Dulce de Leche Sauce (recipe below)

How to Make It

  1. Preheat broiler. Peel bananas and slice into thirds; then slice each third in half vertically, to show seeds. Brush seed-side of each banana with butter and sprinkle with brown sugar. Broil 2 to 3 minutes, until brown sugar is melted. Meanwhile, divide ice cream among 4 bowls and top each with some Almond Dulce de Leche Sauce. Top with warm bananas and serve immediately.

    Almond Dulce de Leche Sauce:
    1 cup heavy cream
    1 cup packed brown sugar
    1/2 cup sweetened condensed milk
    1/2 cup chopped or slivered almonds, roasted

    Combine cream and brown sugar in a medium pot. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. (Be careful not to let it boil over.) Remove from heat and stir in condensed milk. Stir in almonds. Cool slightly and serve, or refrigerate covered for up to 2 days, and reheat on low heat or in the microwave.

    Nutrition information per serving:
    Calories 558, Cholesterol 87 mg, Fat 21 g, Fiber 3 g, Saturated 1 g, Calcium 217 mg, Monounsaturated 1 g, Magnesium 64 mg, Polyunsaturated 0 g, Sodium 108 mg, Carb 75 g, Potassium 578 mg, Protein 7 g, Vitamin E 0 mg*

    * Total Alpha-Tocopherol Equivalents

    To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.