This is an idea I plucked from cecinestpasungateau. I like the fact that Chef Christophe kept the skin on the banana. Brilliant! I just don’t like cooked bananas usually because of the way they look: frumpy!
This one looks elegant, don’t you think? Plus you can make it in 5 minutes or so.
INGREDIENTS: For 2 servings
- 3 tablespoons of brown sugar
- 1 teaspoon of honey
- 1 stick of cinnamon (optional)
- 1 anise star (optional), one clove
- 1/2 vanilla stick or a teaspoon of vanilla extract
- 1 orange, juiced
- 1/2 lime, juiced
- 1/4 cup pineapple juice (optional)
- a half jigger of dark rum (I used Grand Marnier, that’s all I had)
- 3 tablespoons of dark raisins (I used cranberries, out of raisins)
- 1 thick banana, cut in half lengthwise, skin still ON.
- Place the brown sugar and honey and cinnamon stick and star anise and vanilla stick (or seeds) and stir over medium heat until it bubbles.
- Pour the orange and lime and pineapple juice and stir continuously. Add the raisins and cook for a minute or so, until the caramel is a bit thicker.
- Add the bananas and place them flesh side down on the caramel. Cook for a few minutes.
- When the sauce bubbles big giant bubbles, remove from the heat.
- Scoop out the flesh and enjoy!
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