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1
Pour vegetable oil in a large skillet or pan with deep sides to a depth of 1-inch.
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2
(The pan should be large enough to accommodate a 10-inch round tortilla).
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3
Heat oil to 350 degrees F. Combine the sugar and cinnamon in a small bowl and set aside.
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4
Fry the tortillas, 1 at a time in the oil until soft, about 30 seconds to 1 minute per side.
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5
Quickly remove the tortilla from the oil, sprinkle both sides evenly with the cinnamon-sugar, and place over an inverted bowl.
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6
Carefully press the tortilla down around the bowl to form a bowl shape.
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7
Allow tortilla to cool completely before removing the inverted bowl.
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8
Repeat with remaining tortilla.
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9
Melt the butter in a large skillet over medium-high heat.
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10
Add the brown sugar and strawberries and cook until sugar is melted and the mixture is bubbly and slightly thickened.
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11
Remove the pan from the heat and carefully add the rum.
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12
Return the pan to the heat and ignite.
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13
Cook until the flames die out, about 10 to 15 seconds.
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14
Remove from the heat and set aside.
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15
To assemble: Slice the banana halves in half lengthwise and arrange 4 slices in each tortilla bowl.
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16
Place 2 scoops (1/4-cup each) of each flavor ice cream in each bowl.
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17
Drizzle Chocolate-Banana Sauce, Pineapple Rum Sauce, and Strawberry Sauce over the ice cream.
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18
Top with sweetened whipped cream and crushed peanuts.
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19
Serve immediately.
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20
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
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21
Place the chocolate pieces in a medium bowl.
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22
Remove the cream from the heat and pour over the chocolate.
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23
Let mixture stand for 2 minutes, then whisk until the chocolate is melted.
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24
Add the vanilla extract and banana liqueur and continue whisking until the sauce is smooth and slightly thickened.
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25
Serve warm, or let cool to room temperature.
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26
Combine pineapple, sugar, water and zest in a small saucepan.
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27
Cook over medium heat until pineapple is tender and the liquid is slightly thickened, about 30 to 35 minutes.
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28
Stir in the rum, and cook for 1 minute.
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29
Remove from the heat and using an immersion blender or food processor puree the pineapple mixture.
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30
Allow sauce to chill completely.
