BANANA-PINEAPPLE SPLIT

Makes: 4 servings

Ingredients:

Pineapple Topping
2 cups diced fresh pineapple or 1 undrained can pineapple chunks
4 tablespoons water
1 tablespoon sugar
1 1/2 teaspoons grated ginger
1/4 teaspoon Chinese five-spice powder
Pinch salt

4 ripe bananas, peeled and halved lengthwise
1 pint vanilla or coconut ice cream
Purchased chocolate syrup
1/2 cup prepared sweetened whipped cream
1/2 cup purchased glazed walnuts

Cooking:

1. Combine pineapple topping ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves and syrup thickens slightly, about 5 minutes.
2. Assemble each dessert: Divide bananas among 4 bowls. Top each one with a scoop of ice cream, one-fourth of the warm pineapple topping, a few tablespoons of the chocolate and ginger syrups, and a dollop of whipped cream. Sprinkle glazed walnuts over the top and serve.

Adapted from Quick and Easy by Martin Yan (Chronicle Books). Copyright © Yan Can Cook Group, 2005.