Monday, April 20, 2009

Rum, sugar & banana's


9 firm bananas

zest of 1½ limes and juice of 3

4 tbsp soft dark-brown muscovado sugar

75ml dark rum

To serve:

juice of ½ lime

2 tbsp rum

ice cream or whipped cream

Peel the bananas and halve lengthways. Sprinkle the lime zest, half the juice and half the sugar into a shallow baking-dish. Lay the bananas on top in a single layer. Pour on the rest of the lime juice and all of the rum, and add the remaining sugar. Put in an oven preheated to 220°C and bake for 15 to 20 minutes or until the bananas are soft. Stick the dish under a hot grill until bubbling – about three minutes. Drizzle on more lime juice and rum and serve immediately with ice cream.

Post a Comment