Texas Pete® Chile Chocolate Spiced Banana Sundae
  • SUNDAE PREPARATION:
  • Peel & slice the bananas. Heat cast iron skillet – add bananas, butter & brown sugar – cook for 4-5 minutes. Add Dr. Brownstone's 4 Pepper Jelly – stir to combine. Add the rum – carefully! Allow flavors to develop – cook for 6-8 minutes. To serve: place a scoop of vanilla ice cream into chilled bowl. Spoon the spiced bananas atop the ice cream. Drizzle with Texas Pete® infused D'arbol Chile Chocolate Sauce. Enjoy!
Texas Pete® Chile Chocolate Spiced Banana Sundae
  • SUNDAE INGREDIENTS:
  • 4 Bananas
  • 6 tbsp. butter
  • 4 tbsp. brown sugar
  • 1/2 cup Dr. Brownstone's 4 Pepper Jelly (see recipe)
  • 1/4 cup Uber-Premium Rum
  • Vanilla ice cream
  • Texas Pete® infused D'arbol Chile Chocolate Sauce (see recipe)
  • Dr. Brownstone's 4 Pepper Jelly Ingredients:
  • 6 oz. red & green bell pepper, small dice
  • 2 oz. jalapeno pepper, small dice
  • 1 tbsp. habenero pepper, minced
  • 1/4 cup Texas Pete® Hotter Hot Sauce
  • 1-1/4 cups cider vinegar
  • 5 cups sugar
  • 1/2 cup liquid pectin
  • D'arbol Chile Chocolate Sauce ingredients:
  • 12 oz. bittersweet chocolate
  • 4-5 D'arbol chiles
  • 1/4 cup Texas Pete® Original Hot Sauce
  • 6 tbsp. butter
  • 6 oz. heavy cream
  • 1/2 tsp. kosher salt
  • 2/3 cup sugar
  • 6 oz. corn syrup
  • Dr. Brownstone's 4 Pepper Jelly PREPARATION:
  • Combine all ingredients, EXCEPT liquid pectin, bring to boil – allow to boil for 4-5 minutes. Remove from heat, add liquid pectin. Whisk to combine. Reserve.
  • D'arbol chile chocolate sauce Preparation:
  • Combine all ingredients & cook over low heat, stirring continuously. Strain through mesh sieve – discarding D'arbol chilies. Cool & refrigerate.

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