| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 1 |
|
Banana; peeled, halved |
| 1 |
|
Vanilla bean; split in half |
| 1 |
tb |
Cold butter |
| 1 |
tb |
Myers Dark Rum |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
White sugar |
| 1 |
pn |
Cinnamon |
| 1 |
pn |
Grated nutmeg |
| 1 |
pn |
Ground cloves |
| 2 |
|
Scoops Banana rum ice cream; see * Note |
|
|
Fresh mint sprigs |
|
|
Powdered sugar |
|
|
Whipped Cream |
INSTRUCTIONS
* Note: Bananas folded into softened rum ice cream.
Preheat the oven to 400. Make a foil envelope with 8- by 10-inch
piece of aluminum foil. Lay the bananas in the foil envelope. Scrape
the vanilla bean and spread the insides over the bananas. Place the
scraped pod in the envelope. Add the butter, rum, sugars, and spices
to the envelope, seal, and place in the oven. Bake for 8 to 10
minutes. Remove from the oven, open the envelope and pour the banana
with its sauce over the banana rum ice cream. Garnish with whipped
cream, powdered sugar and mint. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2399 broadcast 10-11-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”