Bananas

Flambe

Refined and delicately simple, bananas flambéed in butter and rum

topped with grapes, pistachios, and pine nuts and served with a

scoop of vanilla ice cream and caramel syrup is perfect after a spicy

or rich meal to cleanse the roof of the mouth and finish off a

exquisite dinner. To make this formula, you need about two small

bananas per individual.

Spell this is a simple enough sweet that takes no time to make,

caution should be taken when flambéing the bananas as the flare

up is maybe hazardous. Banana flambé makes an exciting

presentation when done right and will liven up the end of the party.

Watch the whole flambé bananas video recipe online.

To prepare the bananas, peel and clean by removing all the strings

on the fruit. Be certain as the bananas bruise easily and tend to

discolor after being exposed to air for a while. Since the bananas

used in this recipe are the average variety, they don’t need to be

cut lengthwise into two, which you will have to do if employing larger

bananas. It is best to peel

and prepare them just

before cooking in the

pan over the stove. Use a

heavy frying pan or cast

iron to allow the

temperature, which

should be set to average

high heat, to be evenly

spread and prevent the

butter from burning.

Wait for the butter to bubble slightly before adding the bananas.

Sauté the bananas until they turn a gorgeous golden color. Gently

flip them over using two spatulas to brown all faces.

When it’s time to flambé, cautiously pour the rum over the bananas.

You can flambé the bananas in two ways. One is by shaking the

pan, which should cause the alcohol to ignite. Always keep your

face and body at arm’s length from the fire and the pan. If this does

not work, tip the pan slightly so that the flame from the stove

catches the fumes from the alcohol. If this still does not work, you

can use a long match or a mini kitchen blowtorch. The use of the

torch is the safest way to flambé the bananas.

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