Difference between revisions of "Bananas Foster"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Creole ([^cC])(.*)\]\]" to "Category:Louisiana Creole cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 14: | Line 14: | ||
* vanilla [[ice cream]] | * vanilla [[ice cream]] | ||
| − | == | + | == Procedures == |
# Cook the [[granulated sugar|sugar]] and [[butter]] for about 5 minutes. | # Cook the [[granulated sugar|sugar]] and [[butter]] for about 5 minutes. | ||
# Add [[bananas]], simmer another 2 minutes, add [[cinnamon]], [[vanilla flavoring]], [[banana liqueur]] and 1 oz [[rum]], simmer another 2 minutes. | # Add [[bananas]], simmer another 2 minutes, add [[cinnamon]], [[vanilla flavoring]], [[banana liqueur]] and 1 oz [[rum]], simmer another 2 minutes. | ||
| Line 23: | Line 23: | ||
[[Category:Louisiana Creole cuisine]] | [[Category:Louisiana Creole cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Louisiana Creole cuisine]] | [[Category:Louisiana Creole cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
| − | [[Category:Cajun | + | [[Category:Cajun cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Banana Recipes]] | [[Category:Banana Recipes]] | ||
[[Category:Brown Sugar Recipes]] | [[Category:Brown Sugar Recipes]] | ||
Latest revision as of 07:10, 14 July 2012
Description
A dessert that consists of lengthwise-sliced bananas quickly sauteed in a mixture of rum, brown sugar and banana liqueur and served with vanilla ice cream.
Ingredients
- 1 cup brown sugar (light or dark)
- ¼ butter
- 2 bananas
- 2 oz banana liqueur
- 1 oz rum
- ½ tsp vanilla extract
- ½ tsp cinnamon or 1 cinnamon stick
- 1 oz rum (if it is to be flambéed)
- vanilla ice cream
Procedures
- Cook the sugar and butter for about 5 minutes.
- Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liqueur and 1 oz rum, simmer another 2 minutes.
- If flambéing, pull the sauté pan back and super heat the front edge of the pan.
- Add another 1 oz rum with a jigger, (do not pour out of the bottle!!) and light with a long match.
- Or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame.
- Serve over vanilla ice cream.
