Caribbean Bananas
Orange, lime, allspice, rum and brown sugar all seem to have a natural affinity with bananas and each other, so it is not surprising that when they are all used together the result is a success.
INGREDIENTS:
4 FIRM BANANAS
40 Gil 1/2 OZ UNSALTED BUTTER
TSP FINELY CRUSHED ALLSPICE
BERRIES OR GROUND MIXED SPICE
2 TBSP DARE MUSCOVADO SUGAR
GRATED RIND OF 1/2 ORANGE
JUICE OF 1 LARGE ORANGE
JUICE OF 1 LIME
3 TBSP RUM
1 TBSP COINTREAU OR OTHER ORANGE LIQUEUR
DIRECTIONS:
Peel the bananas and cut diagonally into thick slices.
Heat the butter in a frying pan, stir in the allspice or mixed spice, then the bananas and fry gently, turning occasionally, until the bananas have softened and are lightly browned. Transfer the bananas to a warmed serving dish.
Heat the sugar in the pan until dissolved and lightly caramelized, then stir in the
orange rind and juice and the lime juice. Bubble for a few minutes until lightly thickened. Return the bananas to the pan and remove from the heat.
Heat the ruin and liqueur in a ladle over a flame. Using a lighted taper, ignite the
rum and liqueur, then carefully pour into the pan. returning it to the heat and shaking it to mix the ingredients. Serve immediately.
