Caramel Rum Sauce Recipe Recipe For Banana

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RUM CARAMEL SAUCE



Rum Caramel Sauce image

This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3/4 cup sugar
1/4 cup hot water
1 cup plus 1 tablespoon heavy cream
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter

Steps:

  • Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
  • Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

BANANAS IN CARAMEL SAUCE



Bananas in Caramel Sauce image

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

Provided by Sarah Hand

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 4

½ cup butter
1 cup superfine sugar
1 ¼ cups heavy cream
4 bananas, peeled and halved lengthwise

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
  • Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

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.

RUM BANANA SAUCE



Rum Banana Sauce image

Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2 tablespoons maple syrup
2 large bananas, cut into 1/2-inch slices
1/2 teaspoon rum extract
Vanilla ice cream

Steps:

  • In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.

BANANA CARAMEL SAUCE



Banana Caramel Sauce image

This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.

Provided by Jonathan Reynolds

Categories     brunch, easy, quick, ice creams and sorbets, sauces and gravies, dessert

Time 20m

Yield About 3 cups

Number Of Ingredients 4

1/2 cup sugar
1 cup plus 2 tablespoons heavy cream
2 bananas, cut into 1/4-inch dice
18 ounces finely chopped white chocolate

Steps:

  • Combine sugar and 2 tablespoons water in a heavy pan and set over medium heat. When sugar begins to brown, remove from the heat and allow to reach a deep, nutty brown. Carefully pour in cream (it will sputter). Let the mixture cool slightly and return to the heat. Add the bananas. Stir until sugar melts again and the mixture is smooth (except for the bananas).
  • Place the chocolate in a large bowl, pour the hot cream mixture over it and stir until the chocolate melts. Serve warm.

Nutrition Facts : @context http, Calories 711, UnsaturatedFat 14 grams, Carbohydrate 77 grams, Fat 44 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 27 grams, Sodium 94 milligrams, Sugar 73 grams

CARAMEL-RUM SAUCE



Caramel-Rum Sauce image

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

Provided by Carmen B.

Categories     Sauces

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 8

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Steps:

  • Combine sugar and cornstarch in a heavy saucepan.
  • Stir in cream, water and corn syrup.
  • Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
  • Cook and stir for 2 minutes more.
  • Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
  • Let mixture stand at room temperature until cooled.
  • Store in refrigerator for up to 2 months.

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

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

2 teaspoons unsalted butter
1 banana, halved lengthwise,then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced nuts or 2 tablespoons chopped nuts, toasted
vanilla ice cream

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.

BBQ RUM & CARAMEL BANANAS



BBQ rum & caramel bananas image

Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main - the perfect end to a summer barbecue

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 25m

Number Of Ingredients 6

50g butter , softened
40g light brown muscovado sugar
1-2 tsp treacle
1-2 tbsp spiced rum
6 unpeeled bananas
ice cream , to serve (we like coconut)

Steps:

  • Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin - be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
  • Place the bananas, curved-side up - so the butter doesn't leak when it melts - onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.

Nutrition Facts : Calories 184 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE



Banana-Walnut Spring Rolls with Caramel-Rum Sauce image

Categories     Rum     Dairy     Fruit     Dessert     Fry     Banana     Walnut     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

For sauce
1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum
For Rolls
12 spring roll wrappers
3 small bananas, peeled, quartered lengthwise, trimmed to 4 inches
1/4 cup toffee bits (such as Skor)
1/4 cup finely chopped toasted walnuts
Vegetable oil (for deep-frying)
Powdered sugar
Chinese five-spice powder

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.

BANANA-CARAMEL SAUCE



Banana-Caramel Sauce image

Serve this sweet sauce with our Buttermilk Waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 5

1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons butter
2 thinly sliced bananas

Steps:

  • In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
  • Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 1 g, Protein 1 g

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