Baked Bananas in Lemon Rum sauce
07/28/05 12:39 PM
These sound pretty yummy! The only thing that needs substituting, is the rum. I'm sure rum extract would work for this, but I don't know how much. Anyone have a good guess as to how much would do the trick? Heather?
4 very ripe bananas, with black-spotted skin (about 2 pounds)
Lemon Rum Sauce:
1 tablespoon grated lemon rind 2 tablespoons lemon juice 2 tablespoons sugar 3 tablespoons orange marmalade 1/4 cup water 2 tablespoons dark rum
Garnishes: (optional) Mint leaves Strips of orange peel
Preheat the oven to 400 degrees.
Trim about 1/2 inch from each end of the bananas, and cut a slit through the skin extending the length of the fruit. Arrange the unpeeled bananas on a cookie sheet, and bake them for 15 minutes. (The skins will turn black.)
Meanwhile, in a saucepan, mix together the lemon rind, lemon juice, sugar, marmalade and water, and bring the mixture to a boil. Boil for 1 minute. Transfer this sauce to a serving dish large enough to hold the bananas.
As soon as the bananas are cool enough to handle, remove the skins, and place the bananas in the sauce. Using a spoon, coat the bananas on all sides with the sauce.
When the bananas are cool, stir in the rum, and decorate the bananas with mint leaves and orange peel. Serve one whole banana per person with some of the sauce and garnishes.