Baked Rum And Pecan Bananas With Liquorice Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 6 | Bananas, peeled and cut into | |
| halves | ||
| 55 | g | Unsalted butter, 2oz |
| 55 | g | Demerara sugar, 2oz |
| Zest and juice from 2 limes | ||
| Seeds from 1 vanilla pod | ||
| 55 | g | Pecan nuts, 2oz |
INSTRUCTIONS
Squeeze juice into a nowl and toss the bananas in this. Remove the fruit and lay in a single layer in a gratin dish. Save the juice. Pour the juice into a pan with the sugar, zest, butter and vanilla. Dissolve the sugar and then cook together to bubble and blend the flavours. Pour over the fruit and scatter with chopped nuts. Bake in hot oven or under the grill until golden and crusty on top. Serve with scoops of liquorice ice-cream. Converted by MC_Buster. Per serving: 1046 Calories (kcal); 48g Total Fat; (38% calories from fat); 8g Protein; 166g Carbohydrate; 120mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1405
Calories From Fat: 743
Total Fat: 86.5g
Cholesterol: 118.3mg
Sodium: 13.1mg
Potassium: 2773.3mg
Carbohydrates: 169.4g
Fiber: 23.7g
Sugar: 88.8g
Protein: 13.2g