| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Desserts |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Sugar |
| 2/3 |
c |
Canned and drained pineapple |
|
|
Chunks |
| 2 |
lg |
Bananas, sliced diagonally |
| 1/2 |
c |
Rum |
|
|
Vanilla ice cream to serve |
INSTRUCTIONS
In a medium pan, over low heat, melt the butter and then stir in the brown
and white sugars. Continue to stir until the sugars have dissolved. Then
add the bananas and pineapple chunks and carefully turn them until they are
well coated with the sugar/butter mixture. Then, turn up the heat to high
and leave until bubbling. Pour in the rum and quickly set fire to the
mixture. Serve this dessert over vanilla ice cream, while still flaming!!!
Source: '100 Mexican Dishes', edited by Grace Teed Kent.
Posted to MM-Recipes Digest V4 #134 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on May 14, 97
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