RCI-DS.004.0056.001
Caramelized Banana with Rum Sauce
Caramelized Banana with Rum Sauce from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- knob of soft butter1 unit
- a sachet of vanilla powder½ unitor, the pulp of ½ a vanilla pod
- 2 tablespoons
- glass of orange or pineapple juice (or any other exotic fruit)½ unit
- 2 tablespoons
- 1 unit
Method
1
Peel the bananas and slice them diagonally into 1-inch thick pieces.
2
Heat the soft butter in a large skillet over medium-high heat until it foams and turns light golden brown.
2 minutes
3
Add the caster sugar to the butter and stir constantly until the mixture turns golden and fragrant, about 2–3 minutes.
4
Arrange the banana slices in a single layer in the caramelized butter and cook for 2 minutes on each side until lightly caramelized.
4 minutes
5
Sprinkle the vanilla powder over the bananas and gently toss to coat evenly.
6
Pour the rum around the bananas and carefully ignite it with a match or lighter to flambe; let it burn for 30 seconds, then extinguish the flame by stirring gently.
7
Add the fruit juice and raisins, then reduce the heat to medium and simmer for 2–3 minutes until the sauce thickens slightly and the raisins plump up.
3 minutes
8
Transfer the caramelized bananas and rum sauce to a serving dish and serve immediately while warm, optionally with vanilla ice cream or whipped cream.