Refrigerated piecrust from 15 oz. pkg.; softened as directed on package
2
md
Bananas; cut into 1/4" slices
4 1/2
ts
Light rum; * see below
2
ts
Grated orange peel
2/3
c
Chopped pecans
2/3
c
Firmly packed brown sugar
1/4
c
Whipping cream
1/4
c
Butter or margarine
1/2
ts
Vanilla
Vanilla ice cream; optional
INSTRUCTIONS
Heat oven to 450 F. Prepare pie crust as directed on package for one-crust
baked shell, using 9 inch tart pan with removable bottom or 9 inch pie pan.
Bake at 450 F. for 9-11 minutes or until light golden brown. Cool 5
minutes. In small bowl, combine bananas and rum; toss to coat. Spreinkle
orange peel evenly in bottom of baked crust. Arrange bananas in single
layer over peel; sprinke with pecans. In heavy medium saucepan, combine
brown sugar, whipping cream and butter, cook and stir over medium-high heat
for 2-3 minutes or until mixture comes to a boil. Cook an additional 2-4
minutes or until mixture is thickened and deep golden brown, stirring
constantly. Remove saucepan from heat; stir in vanillla. Spoon warm filling
over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice
cream. Store in refrigerator. * To substitute for rum - combine 1/2 tsp.
rum extract with 4 tsp. water. Makes 10 servings. Per serving; 430
calories, 27 g. fat, 42% CFF, 85 mg cholesterol, 210 mg. sodium, 42 g.
carbohydrate, 4 grams protein Dietary Exchanges: 1 1/2 starch, 1 1/2 fruit,
5 fat MC formatting by bobbi744@sojourn.com
Recipe by: Pillsbury 38th Bake-Off, '98, Brenda Elsea, Tucson, Arizona
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 24, 1998
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