| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Bananas; (large, firm & ripe) |
| 1 |
tb |
Lemon Rind; (grated) |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Demerara Sugar |
| 3 |
tb |
Orange Marmalade |
| 2 |
tb |
Dark Rum |
| 2 |
tb |
Water; (2 to 3) |
|
|
Fresh Cream to serve |
|
|
Fresh Mint Leaves & Julienne Strips of |
|
|
; Orange Rind to decorate |
INSTRUCTIONS
SAUCE
1. Preheat oven to Gas Mark 6 / 200°c / 400°f. 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.
2. 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.
3. 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
A Message from our Provider:
“Jesus: the most exciting person in the universe”