Banana Rum Fritters With Chocolate Sauce And Coconut Rolled Ice Cream

Directions

1. Slice bananas into thick angled slices, about 1/2-inch thick. Toss gently with rum and set aside.
2. Heat oil in a pot to 350 F (medium high heat for 8 min).
3. Combine 1 c. flour with baking pwdr and salt. Whisk in egg and cool water till smooth.
4. Dust a banana slice with a little of remaining flour, shake off and dip into batter. Using a pair of tongs, place fritter in warm oil and cook for 2 min on each side. Remove to drain on a paper towel. Cook fritters together, leaving a half inch between them as they fry in the pot.
5. Chocolate Sauce:Heat all ingredients except rum over medium low heat, whisking frequently. Cook for 10 min, till sauce thickens. Sauce can be served hot or possibly chilled.
6. Coconut-Rolled Ice Cream:Preheat oven to 350 F.Spread coconut on an ungreased baking sheet and bake for 6-8 min, stirring once. Allow to cold.
7. Roll scooped ice cream in coconut and keep frzn till ready to serve.
8. To Assemble:Spoon chocolate sauce in center of plate. Arrange hot fritters on sauce and place coconut-rolled ice cream just off to the side.