| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Desserts | 4 | Servings | |
INGREDIENTS
| 4 | Bananas | |
| 4 | tb | Butter |
| 2 | tb | Confectioners sugar |
| 2 | tb | Brown sugar 1/4 |
| 1 | Cup rum |
INSTRUCTIONS
Rum-Flamed Bananas Peel bananas, cut in half crosswise. Melt butter in chafing dish pan over direct heat. Place bananas in hot butter; sprinkle with mixed sugars and cook until browned lightly on all sides, about 4 to 6 minutes. Pour the rum over the bananas; ignite the rum, and serve on dessert plates. Serves 4. (I sometimes serve this over French Vanilla Ice Cream, heaven! I also have a terrific Crepes Suzette recipe that's great for company. Crepes can be made ay ahead of time and frozen until the day you need them. Let me know!) ~- Stephanie --- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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