Banana Rum Macadamia Flambe With Brown Sugar Ice Cream Recipes

Steps:

• In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
• Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

Steps:

• Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown.
• Remove and drain on paper towels. Set aside.
• Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream.
• Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
• Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder.

Steps:

• Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir.
• Add bananas.
• Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds.
• Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.

Steps:

• Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
• Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)

Steps:

• Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
• Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
• Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
• Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

Steps:

• In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• Place bananas, brown sugar, Grand Marnier and lemon juice.
• Marinate 15 minutes.
• Heat butter and sugar, cook until caramelized.
• When golden brown pour in orange juice; mix well.
• Cook 2 or 3 minutes.
• Stir constantly.
• Add banana mix to orange mix; add lemon zest and cook 1 minute.
• Pour in banana rum and flambe.
• Cook 1 minute on high.
• Place on plate ice cream, top it with banana, topped with whipped cream sprinkle nuts and sift cinnamon garnish with orange slice.