b'Warm Banana- White Chocolate Crisp with Macadamia Nut CrumbleWADE WIESTLINGServes 4 to 6Delicious when paired with vanilla ice cream, this dessert is like a vacation in and of itself. You can bake it in an 8-inch square dish, or in individual-size baking dishes for a more formal presentation.6 cups ripe, firm bananas, sliced 1 cup C&H or Domino Sugar1 tablespoon dark rum1 tablespoon banana liqueur W teaspoon ground nutmeg V teaspoon ground cinnamon 1 cup white chocolate chips, dividedV cup C&H Golden Brown Sugar or Domino Light Brown Sugar, firmly packed 1 cup all-purpose flour1 cup rolled oatsV cup macadamia nuts, coarsely chopped3 tablespoons coconut, shredded V teaspoon saltX cup whole unsalted butter, cold, cut into V-inch dicePreheat the oven to 375 degrees. Grease an 8-inch square dish, or 4 to 6 individual dessert ramekins.Combine the bananas, sugar, rum, banana liqueur, nutmeg and cinnamon, and stir to combine. Add X cup white chocolate chips, and toss to combine.Mix the brown sugar, flour, oats, macadamia nuts, coconut, W cup white chocolate chips and the salt; stir well to combine. Cut in the cold diced butter until it forms crumbs. Loosely scatter the mixture over the banana mixture and bake for 20 to 30 minutes, or until browned.Allow the crisp to cool for 15 minutes, and serve warm with vanilla ice cream or plain whipped cream.CHEF STELLINOS SUGGESTED WINE PAIRING:Umberto Fiore Moscato dAsti 203'