Caribbean Bananas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 orange (s)
- 1 lime (s)
- 4 banana (s)
- 40 g butter
- 40 g suar, brown
- 1 packet vanilla sugar (bourbon)
- 6 tablespoon rum or orange liqueur
- possibly ice cream, (vanilla or coconut)
- possibly grated chocolate
Print Recipe
Pin Recipe Instructions
- Peel the oranges with a sharp knife like an apple, complete with the white skin. Then cut the wedges from the separating skins; work over a bowl to catch the juice. Also squeeze out the juice well from the remaining separating membranes.
- Squeeze the juice of the lime and add to the orange juice. Peel the bananas and cut into thirds or quarters depending on the size.
- Melt the butter in a coated frying pan. Fry the bananas in it. Sprinkle sugar and vanilla sugar over the top, add the orange wedges, the orange-lime juice and the rum, bring to the boil and cook for 3 minutes over high heat. Regularly pour jus over the fruit. Serve immediately very hot.
- Serve with the ice cream or the rasps as desired!
- Tip: Those who shy away from filleting oranges, i.e. releasing the slices from the separating membranes, can also choose a simple variant of the recipe: squeeze the juice of an orange, pour over the seared bananas with the lime juice and rum and add the dessert Finish the recipe.
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