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.

How to Make It

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.

You May Like

Ratings & Reviews