BANANAS FOSTER
Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don't forget the ice cream.
Provided by Marcelle Bienvenu
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
- Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
- Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
BANANAS FOSTER OVER PUFF PASTRY
Even better than the classic version, this Bananas Foster is served over a round of flaky Pepperidge Farm® pastry and decorated with a spoon of cinnamon-spiked sour cream.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
- Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.
- Cut bananas in half lengthwise and then crosswise into slices.
- Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.
- Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 63.2 g, Cholesterol 27 mg, Fat 23.3 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 10.6 g, Sodium 254.7 mg, Sugar 35.5 g
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