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Recipe Name: Baked Rum And Pecan Bananas With Liquorice Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Bananas, peeled and cut into
55 Gram(s) Unsalted butter, 2oz
55 Gram(s) Demerara sugar, 2oz
Zest and juice from 2 limes
Seeds from 1 vanilla pod
55 Gram(s) Pecan nuts, 2oz
Squeeze juice into a nowl and toss the bananas in this. Remove the
fruit and lay in a single layer in a gratin dish. Save the juice. Pour
the juice into a pan with the sugar, zest, butter and vanilla.
Dissolve the sugar and then cook together to bubble and blend the
flavours. Pour over the fruit and scatter with chopped nuts. Bake in
hot oven or under the grill until golden and crusty on top. Serve with
scoops of liquorice ice-cream. Converted by MC_Buster. Per serving:
1046 Calories (kcal); 48g Total Fat; (38% calories from fat); 8g
Protein; 166g Carbohydrate; 120mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 9
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 1405
Calories From Fat: 743
Total Fat: 86.5g
Cholesterol: 118.3mg
Sodium: 13.1mg
Potassium: 2773.3mg
Carbohydrates: 169.4g
Fiber: 23.7g
Sugar: 88.8g
Protein: 13.2g

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