Bananas Flambe With Coconut Sorbet Recipes

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

BANANAS FLAMBE

Steps:

• Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir.
• Add bananas.
• Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds.
• Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.

BANANAS FLAMBEE

Steps:

• Melt the butter gently in a large saute pan. Add the brown sugar and stir to combine. Add the cinnamon and cook until the mixture is thick and bubbly. Toss in the bananas.
• Turn the heat up to high, pull the pan off the burner and add the rum and tip into the flame to allow the flame to "JUMP" into the pan and set on fire! Do this carefully and respectfully but have fun, it's all about the show.
• Spoon over ice cream and try not to eat it all yourself.

BANANAS FLAMBE WITH COCONUT SORBET

Steps:

• In a large saute pan melt butter over high heat. Sprinkle sugar evenly over butter and scatter banana slices over sugar in a single layer. Allow mixture to boil vigorously undisturbed until sugar melts and bananas caramelize on bottom.
• Remove from heat and pour rum into pan. Carefully light rum in pan, standing back to avoid flame, and allow flame to burn out, 30 seconds.
• Divide sorbet and bananas between four bowls, top with toasted coconut and a squeeze of lime juice, and serve immediately.

AMAZING BANANA SORBET

Steps:

• In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

BANANAS FLAMBé

Steps:

• Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
• Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
• Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
• Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

BANANAS FOSTER

Steps:

• Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
• Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
• Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.

MALIBU BANANAS FLAMBE

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less.
• Spray Pam on the bottom of a glass/ceramic 9x9 baking dish.
• Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish.
• Sprinkle the nuts over and around the bananas.
• Drizzle the butter/sugar mixture over the bananas and nuts.
• Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven.
• Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.