Season One
Episode 2: Lac Portage
Rum & Cinnamon Bananas
1&1/2 cups Sugar
1 cup Water
3 tbsp Lemon peel, chopped
¼ cup Grand Marnier
1 tsp Vanilla extract
1 tsp Lemon juice
¾ tsp Ground cinnamon
6 Bananas, peeled
¾ cup Dark rum
Preheat your oven to 425F
Combine the sugar, water & lemon peel in a medium saucepan over a medium heat. Stir now and then until the sugar dissolves and turn the heat up to medium high. Let the mixture bubble away for about 15 to 20 minutes, until the liquid turns a nice caramel brown. Do not stir while this is happening. Swirl the pan every now and then and brush the sides down with a wet pastry brush
Remove from heat and discard the lemon peel using a slotted spoon or tongs
Stir in the Grand Marnier, vanilla, lemon juice and cinnamon
Place the bananas in a shallow baking dish and drizzle with the caramel sauce. Bake in the middle of the oven for about 13 minutes, basting now and then with the caramel sauce
Meanwhile heat the rum in a small saucepan over a low heat
Transfer the baked bananas & caramel sauce to serving plates. Drizzle with the warm rum and top with really good vanilla or cinnamon ice cream.
CARLO ROTA
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