Dessert posts are like buses... none for the whole blog and then two come along at once! The SO and I went for a run this evening so we were extra-hungry after our leftover guinea fowl. So I sliced a couple of (Fairtrade) bananas lengthwise, and improvised along the theme of yesterday's dessert, but this time with alcohol and fire, which of course only make things even better. The first time we set fire to the pan we had a magnificent fireball and I nearly lost my eyebrows; I ran to get my camera and we repeated the experiment. (Apologies for the focus being out; I forgot to reset it). The second fireball, while safer, was not quite as impressive. In either case... be careful at the flambé stage!
Ingredients:
Peel and slice the bananas lengthwise. Drop the butter into a heavy-based (not non-stick) pan and melt over a moderate heat. When it begins to froth, add the bananas flat-side down and sprinkle over the sugar. Cook for 2-3 minutes until the flat sides have caramelised, then turn over.
Ingredients:
- two ripe Fairtrade bananas
- a thin slice of butter
- 1 tsp demerara sugar
- a shot or two of strong rum or brandy
Peel and slice the bananas lengthwise. Drop the butter into a heavy-based (not non-stick) pan and melt over a moderate heat. When it begins to froth, add the bananas flat-side down and sprinkle over the sugar. Cook for 2-3 minutes until the flat sides have caramelised, then turn over.
Pour the brandy into a cap or shot glass. Light a long match and get it burning. In a swift movement, pour the brandy into the pan, stand back, and hold the match just over the pan. If it was suitably hot, you'll get a nice fireball! If it was a little cool, the brandy will burn in the pan; either is fine. Immediately remove from the heat and serve over vanilla ice cream or yoghurt. If your timing is good, and you use plenty of brandy, you have every chance of serving this to guests while it's still on fire. Shiny!
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