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Recipe :
Hot Bananas With Rum & Raisins
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Ingredients :
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Seedless Raisins – 40 gms
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Dark Rum – 75 ml
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Unsalted (sweet) Butter – 50 gms
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Soft light brown Sugar – 4 tbsp
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Ripe Bananas, peeled, halved lengthways - 4
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Nutmeg, grated – ½ tsp
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Ground Cinnamon – ½ tsp
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Slivered Almonds, toasted – 2 tbsp
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Chilled Cream or Vanilla Ice
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Cream, to serve (optional)
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Method : |
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Put the raisins in a bowl with the rum. Leave
them to soak for about 30 minutes to plump up.
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Melt the butter in a frying pan, add the sugar
and stir until the sugar has dissolved.
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Add the bananas and cook for a few minutes
until they are tender.
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Sprinkle the nutmeg and cinnamon over the
bananas, and then pour in the rum and raisins.
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Carefully set alight using a long taper and
stir gently to mix.
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Scatter with the almonds and serve immediately
with chilled cream or vanilla ice cream, if you like.
Tips & Variations :-
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Choose almost-ripe bananas with evenly colored
skins, either all yellow or just green at the tips. Over-ripe
bananas will not hold their shape so well when cooked.
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Setting light to the rum, known as flambéing,
dispels most of the alcohol content but imparts to the bananas
an intense flavour. You must, of course, take great care when
lighting the rum and it is essential that you use a long taper.
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