CARAMELIZED BANANA WITH RUM SAUCE
Steps:
- Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
- Serve banana hot, sprinkled with nuts.
CARAMELIZED BANANA WITH RUM SAUCE
Make and share this Caramelized Banana with Rum Sauce recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
- Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
- Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
- Serve banana hot, sprinkled with nuts.
BANANA RUM PUFFS
Categories Cookies Rum Cheese Dairy Fruit Dessert Bake Banana Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 puffs
Number Of Ingredients 13
Steps:
- Make dough:
- Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.
- Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
- Make filling:
- Mash enough of bananas to measure 1 cup and in a bowl stir together with remaining filling ingredients until smooth.
- On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.
- Preheat oven to 375°F.
- Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack.
- Dust puffs with confectioners' sugar before serving.
BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE
Steps:
- Make sauce:
- Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
- Make rolls:
- Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
- Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.
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