Banana flambé with rum
Votes: 3
Time: 30 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Banana flambé with rum - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ripe bananas
- 1/4 cup light raisins
- 1/4 cup freshly squeezed orange juice
- 2 tbsp (30 g) butter
- 2 tbsp. l. brown sugar
- A pinch of grated nutmeg
- 1/4 cup rum
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Recipes with similar ingredients: bananas, raisin, Orange juice, brown sugar, nutmeg, rum
Cooking the dish according to the recipe:
- Place the raisins in orange juice until they plump up. Meanwhile, peel the bananas and cut them in half lengthwise. Heat the butter in a large frying pan and add the bananas, round-side down. Fry the bananas for 2-3 minutes on each side, carefully turning them with a spatula to prevent them from falling apart.
- Mix brown sugar and nutmeg with raisins and juice, and pour this mixture over the bananas. Before serving, remove the bananas from the pan, reserving the juice, and place them on a hot plate. Bring the remaining juice to a boil, add rum, and ignite it, pouring the mixture over the bananas. The alcohol will burn off, leaving a rum-flavored aroma on the fried bananas.
Author of the recipe - Food writer Jessica B. Harris, author of Sky Juice and Flying Fish: Traditional Caribbean Cooking
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