RE: [CH] Off topic help request
Pieters, Rob (Rob.Pieters@Netherlands.honeywell.com)
05 May 1998 04:17:42 -0500
Frank wrote;
If anyone out there knows the trick to getting the sauce right for
Bananas
Foster, please e-mail me the instructions privately. We had an
outstanding
example of this dessert recently. Despite having watched the Chef
prepare
it, I am unable to duplicate it.
TIA, Farnk
Below you find the receipt of Bananas Foster from the Brennan's Cook Book
of New Orleans, as far as I have experienced the recipe at Brennan's when
I was there last year, I believe this is the only original and the best
way to prepare it;
FOR 4 SERVINGS
1/4 cup (1/2 stick) butter
1 cup brown sugar (the dark one)
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half and than halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambe pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the
stove, and cook, stirring, until the sugar dissolves.
Stir in the bananaliqueur, than place the bananas in the pan.
When the bananas sections soften and begin to brown, carefully add the
rum.
Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four
pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice-cream and serve
immediately.
Note:
perfect, if the heat is to much the sugar will burn and don't mix with
the butter.
What I always do is, when the rum is burning, spoom the sauce over the
bananas in the pan until the flames subside but look out, don't burn
yourself.
Success!! and kind regards
Rob Pieters
The Netherlands