| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Bananas |
| 4 |
tb |
Butter |
| 2 |
tb |
Confectioners sugar |
| 2 |
tb |
Brown sugar 1/4 |
| 1 |
|
Cup rum |
INSTRUCTIONS
Rum-Flamed Bananas
Peel bananas, cut in half crosswise.
Melt butter in chafing dish pan over direct heat.
Place bananas in hot butter; sprinkle with mixed sugars and cook until
browned lightly on all sides, about 4 to 6 minutes.
Pour the rum over the bananas; ignite the rum, and serve on dessert
plates. Serves 4.
(I sometimes serve this over French Vanilla Ice Cream, heaven! I also have
a terrific Crepes Suzette recipe that's great for company. Crepes can be
made ay ahead of time and frozen until the day you need them. Let me know!)
~- Stephanie ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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