Daring Desserts:

Chef Joshua Tepperberg of Dr. Marinade creates decadent desserts for grown-ups for New Year's Eve. Try his signature Banana Rum Cream. It will be featured at Ivy's Bistro in Tribeca for New Year's Eve and the rest of the winter season. For more on Chef Tepperberg, log onto www.drmarinade.com

Banana rum cream
4 oz cup heavy cream
4 oz Mount Gay Rum
2 tbsp butter
3 tsp sugar
4 bananas (sliced)
a pinch of cinnamon powder (optional)
a pinch of nutmeg powder (optional)
Shaved semi-sweet chocolate (optional)

In a medium skillet:
Melt butter on med/high heat, add sliced bananas and saute for 1 1/2
minutes on each side then reduce burner to medium heat. Stir in sugar (and
cinnamon and nutmeg powders if you so desire) until completely dissolved, then
add rum and let simmer for 1-2 minutes. Stir in cream and reduce burner to low
heat and let simmer for 2 minutes or until mixture becomes thick and creamy.

Serve warm in a ramekin (makes 4 servings in 4" bowls) and sprinkle with shaved
semi-sweet chocolate. This dish also makes a great topping over vanilla ice
cream!