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Baked Bananas In Lemon And Rum Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Dessert 4 Servings

INGREDIENTS

4 Bananas, large firm &
ripe
1 T Lemon Rind, grated
2 T Lemon Juice
2 T Demerara Sugar
3 T Orange Marmalade
2 T Dark Rum
2 T Water, 2 to 3
Fresh Cream to serve
Fresh Mint Leaves & Julienne
Strips of
Orange Rind to decorate

INSTRUCTIONS

Preheat oven to Gas Mark 6 / 200øc / 400øf. Trim ends of the
bananas, removing about 1 cm from each end, cut a slit through the
skin that extends the length of the fruit. Arrange them on a baking
sheet and bake for 15 minutes or until the skins turn black.
Meanwhile, mix together the lemon and the juice, sugar, marmalade and
water in a pan. Bring to the boil for 1 minute, then transfer to a
serving dish. Add the rum to the sauce in the serving dish and stir
in. As soon as the bananas are cool, remove the skins and place them
in the sauce. Coat the bananas on all sides of the sauce. Slice the
bananas into diagonal chunks, decorate with mint leaves and orange
rind. Serve at room temperature with cream.  Converted by MC_Buster.
NOTES : Chef:Jean Davies  Converted by MM_Buster v2.0l.  Posted to
MM-Recipes Digest V4 #7 by Alan Hewitt  <alan@atoc.demon.co.uk> on Feb
4, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 172.4mg
Potassium: 657.7mg
Carbohydrates: 42.3g
Fiber: 4.4g
Sugar: 26.4g
Protein: 2.3g


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