Ingredients: serves 4
Paprika Jelly: 18 oz/50 dkg fresh jalapeno peppers, 6 tablespoon currant jam, 6 tablespoon honey, 2 tablespoon cider vinegar
Dessert: 2 2/3 oz/8 dkg butter, 1 tablespoon brown sugar, 4 bananas, 2 tablespoon paprika jelly, 3 tablespoon dark rum, 4-8 scoops vanilla ice cream, chocolate sauce (optional)

Begin by making the paprika jelly. Wipe the peppers dry and toast them in the oven on high heat (440°F/220°C; 400°F/200°C convection oven) about 15 minutes, be careful not to burn them. Cut out the seeds (you may peel off the skin), transfer them
to a large pan and pour enough hot water over them just to cover. Cook on low heat until the water evaporates, about 20 minutes. Sweeten with the jam and honey, season with cider vinegar so it is pleasantly tart, boil for 2 minutes, then remove from heat. Let cool awhile, then blend smooth with a hand-mixer. Heat to boiling, reserve 2 tablespoon for the dessert, pour the rest into sterilized jars, seal, and cold proof them wrapped in newspaper or a kitchen towel placed under a blanket. Melt the butter in a large skillet and quickly stir in the sugar. Slice the peeled banana into rounds, toss them on the buttered sugar, turning them after a few minutes,
carefully so as not to break them. Flavor with the paprika jelly, drizzle with rum, and remove from heat
immediately. Divide the tangy bananas among 4 plates, put 1-2 scoops vanilla ice cream over them, and if you wish to enhance the cavalcade of flavors,
pour on some chocolate sauce.

Preparation time: 30 minutes + making the jelly
Calories per serving: 598
Skill: Easy to prepare