Gourmet banana foster dessert was created by an eminent chef By Paul Blonge in one 951 at the Brenanne restaurant and named so after friend of the owner. The restaurant was located in New Orleans, which essentially the main port through which bananas enter USA, so the choice of the main product is quite obvious. To this day dessert is a frequent guest on the menu of expensive restaurants. So why not to please yourself and guests with this not very sophisticated sophisticated десертом из фламбированных бананов? 
Time: 15 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 bananas, unripe, cut in half lengthwise
- 3 tbsp. l (45 gr.) Butter
- 1/3 Art. brown sugar
- 3 tbsp. l banana liquor
- 2 tbsp. l dark rum
- 2 tbsp. l coffee liquor
- 1/4 Art. orange juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 950 ml. vanilla ice cream
Recipes with similar ingredients: bananas, brown sugar, Orange juice, vanilla ice cream, nutmeg, cinnamon, coffee liquor rum
Recipe preparation:
- Medium-sized stew-pan heated to moderately high temperature put butter. After it melts fall asleep bananas. Sauté 1 min. on each side and remove from stewpan.
- Pour sugar in the same stew-pan and pour in banana liquor with dark rum and coffee liquor. Leave to simmer for 2 minutes. Tilt the stew pan to the side to set fire to prominent alcohol evaporation. When the flame goes out, add orange juice, cinnamon and nutmeg. Stew for 3-5 minutes until desired consistency.
- Put the bananas back in the saucepan and pour the sauce over 1 minute. so that they are covered with syrup. Put 1 to serve half a banana in 4 long bowls with a scoop of vanilla ice cream. Using a spoon, pour the sauce evenly between the bowls.
