|
Ingredients
|
For 4
|
|
Bananas
|
4
|
|
Orange juice
|
1 orange
|
|
Butter
|
60gms
|
|
Lemon juice
|
¼ lemon
|
|
Rum
|
1 wine glass
|
|
Castor sugar
|
2 tsp
|
|
Brandy
|
1 wine glass
|
Over steady flame, melt the butter and place the peeled
bananas. While gently shaking the pan, turn the bananas, add the sugar,
continuing to heat until caramelization starts. Add the fruits juice,
continuing to heat so that the liquid is well-reduced as the bananas cook. Add
the brandy, turning and basting the bananas
thoroughly. With the flame high, add the rum, and lower flame. Serve
immediately.
N. B. Caribbean
banana may be served with praline ice-cream if desired. Silvered almonds or
sliced cashewnuts may also be added.
