Bananes flambées au rhum

From Recidemia
Revision as of 11:25, 24 October 2012 by Culinary Artiste (talk | contribs) (Created page with " ==Description== Bananes flambées au rhum <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Description

Bananes flambées au rhum [1] [2] is a popular adult dessert in the islands, usually accompanied with vanilla ice cream with a sprinkling of seeds from local vanilla beans.

Ingredients

  • 4 ripe bananas
  • 4 tbsp unsalted butter
  • 2 tbsp brown sugar syrup or 2 tbsp brown sugar melted with 1 tbsp water
  • 2 tbsp rum


Description

  1. Peel and split bananas legnthwise.
  2. Fry bananas in butter on both sides until a golden brown colour is achieved.
  3. Include sugar syrup and let bubble for 1 min.
  4. Warm rum in a ladle by setting fire to it and pour over bananas (do at table when serving).
  5. (optional) Serve with a scoop(s) of vanilla ice cream if desired.

References

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 282-283. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 202. ISBN 978-1-904920-43-4.