| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce01 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Rum |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Raisins |
| 6 |
|
Bananas |
| 1 |
|
Nine-inch homemade or prepared |
|
|
Fully-prebaked tart shell |
| 1 1/2 |
c |
Homemade pastry cream; chilled |
|
|
Whipped cream |
|
|
Mint sprigs; for garnish |
|
|
Confectioners' sugar; for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet,
combine sugar with 1/4 cup water and bring to a boil, stirring, over
medium heat. Cook, stirring often with wooden spoon until sugar turns
to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and
carefully stir in cream, rum, spices and raisins (mixture will bubble
furiously). Return pan to heat and boil 3 minutes. Peel bananas,
slice them on the diagonal, and add to caramel sauce, turning to coat
thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven
and let cool. Immediately before serving, fill tart shell with pastry
cream until three-quarters full, and smooth top. Arrange cooled
bananas in a decorative pattern over top of tart; drizzle with a few
spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative
rosettes on top of tart and garnish with mint sprigs and
confectioners' sugar. This recipe yields 8 to 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-20-1997
Recipe by: Emeril Lagasse
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