| 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)
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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