|
| |
|
| What You Need: |
|
|
|
4 large ripe bananas
¼ cup light rum
4 tablespoons butter
½ cup dark-brown sugar
½ teaspoon ground allspice
¼ cup strained fresh lime juice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 400°F. With the tines of a long - handled fork, pierce the unpeeled bananas deeply in two or three places.
|
2. Lay them on a baking sheet and bake them in the middle of the oven for 10 to 15 minutes, or until the skins darken somewhat and the bananas feel tender when pressed gently between your thumb and forefinger.
|
3. Remove the bananas from the oven and, with a small, sharp knife, slit their skins lengthwise along their inside and outside curves. Gently lift and peel off the top half of the skin, leaving the underside intact.
|
4. About 10 minutes before serving, warm the rum in a small pan over low heat. Meanwhile, melt the butter in a heavy 10-to 12-inch skillet over moderate heat.
|
5. When the foam begins to subside, add the sugar and allspice to the butter and stir until well mixed. One at a time, gently lay the bananas flesh side down in the skillet and carefully lift and peel off the remaining skin.
|
6. Sprinkle the bananas with lime juice. Then ignite the rum with a match, and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies. Spoon the sauce over the bananas and serve at once.
|
|
|
|
|
|
|
|
