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Flambéed bananas
A recipe from I Know How to Cook
85g (3oz) (scant ½ cup) sugar
1 teaspoon vanilla extract
6 bananas
1½ tablespoons rum
In a wide, shallow pan, bring the sugar, 250ml (8fl oz) water and the vanilla to the boil.
Peel the bananas, removing any fibres, and poach for 3 – 4 minutes in the syrup. Lift out the bananas carefully, using a slotted spoon to keep them whole. Reserve the syrup.
Arrange the bananas on a serving dish.
Just before serving, add the rum to the syrup and reheat over a medium heat, without letting it boil.
Pour over the bananas and, keeping the serving dish well away from anything flammable and standing well back, very carefully touch a lighted match to the edge of the dish to ignite the rum.
Serve while still flaming.
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Preparation time:
5 minutes
Cooking time:
15 minutes
Serves 6
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