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
Caribbean Bananas
Caribbean Bananas

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with the ice cream or the rasps as desired!
  5. 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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