French Caribbean Bananas Flambг Recipe

French Caribbean Bananas Flambé Recipe This recipe takes less than 30 minutes to make and provides a delicious dessert for a special occasion or the perfect ending for a romantic dinner for two. bananas are sliced in half, browned in a skillet, and cooked in rum and sugar with just a touch of lime juice. it is then flambéed, and a dollop of homemade vanilla ice cream is added, if. When smooth and beginning to bubble, add bananas. cook on one side for 1 minute, then turn carefully with tongs and cook on the other side for 1 minute. remove the pan from the heat. carefully pour in the measured rum. (not from the bottle, as the flame may travel from the rum in the pan up into the bottle and explode).

French Caribbean Bananas Flambe Recipe Step 3. combine ¼ cup (packed; 50 g) light brown sugar, 3 tbsp. banana liqueur or 2 tbsp. water, 3 tbsp. unsalted butter, cut into 1" pieces, ¼ tsp. ground cinnamon, ⅛ tsp. ground nutmeg, and. Step 2a. heat a heavy frying pan (10 inch) on medium heat for 30 seconds (or medium high heat depending on your stove & pan), then add 3 tablespoons salted butter, and melt. once butter is bubbling and almost melted, sprinkle 3 tablespoons packed light brown sugar, and when butter is completely melted, stir to combine. Directions. take 2 ripe, but not soft bananas and cut in half, then split lengthwise. melt a few tablespoons butter over medium heat. add 2 3 tablespoons brown sugar and stir. add bananas. cook until fairly warm and starting to soften (about 1 min.). flip bananas and allow to cook an additional 30 seconds. add rum to taste, and swirl in pan a bit. Remove the skillet from the heat and turn off the burner. add the rum and wait until the rum has warmed slightly, about 5 seconds. wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame evenly. when the flames die out, divide the bananas and sauce among the four bowls of ice cream to serve.

French Caribbean Bananas Flambe Recipe Directions. take 2 ripe, but not soft bananas and cut in half, then split lengthwise. melt a few tablespoons butter over medium heat. add 2 3 tablespoons brown sugar and stir. add bananas. cook until fairly warm and starting to soften (about 1 min.). flip bananas and allow to cook an additional 30 seconds. add rum to taste, and swirl in pan a bit. Remove the skillet from the heat and turn off the burner. add the rum and wait until the rum has warmed slightly, about 5 seconds. wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame evenly. when the flames die out, divide the bananas and sauce among the four bowls of ice cream to serve. Instructions. peel and slice bananas. combine all ingredients in a heavy bottomed pot. bring to a boil. reduce to a medium low simmer and cook for about 15 20 minutes, until the jam starts to pull away from the sides of the pan. remove from heat and chill. pour into glass jars and store in the refrigerator. Next, make the syllabub. measure the rum and lime juice into a bowl, add the sugar, give it a whisk and leave aside for 10 minutes to allow the sugar to dissolve. next pour in the cream and, using an electric hand whisk, beat until it stands in soft peaks. then cover with clingfilm and chill until needed.