BANANAS FLAMBE
Provided by Food Network Kitchen
Categories dessert
Time 17m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 43 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 1 grams, Sugar 14 grams
FLAMBEED PINEAPPLE
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
- Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
- Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.
PINEAPPLE BANANA MUFFINS
Steps:
- Pre-heat your oven to 350 degrees Fahrenheit. Then, peel the bananas and put them into your mixing bowl.
- Using the whisk attachment, run this for about 30 seconds until the bananas are mashed up.
- Then, place the butter in a microwave safe bowl and heat for about 10-20 seconds until melted. Add this to your mashed bananas in your mixing bowl.
- Next, add both the brown sugar, the granulated sugar, and the eggs and mix until smooth for about a minute. Add your vanilla and baking soda next and mix until fully incorporated.
- Finally, you will add the flour 1/2 cup at a time, making sure to mix well between each addition. The last step is to add the drained pineapples to the batter and stir until they are evenly distributed.
- Add liners to a cupcake pan. Then scoop batter into each liner, a little over half full.
- Bake for 17-19 minutes or until a toothpick comes out clean when inserted into the center.
Nutrition Facts : Calories 125 kcal, Carbohydrate 21 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 83 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
MOM'S FLAMBéED BANANAS AND PINEAPPLES
Exquisite with vanilla ice cream, very easy to make. A recipe from my mother that I cherish and I am very proud to share.
Provided by menoumenoum
Categories Fruit Desserts
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Cut banana in half, then cut each half in 4 slices lengthwise.
- Melt butter in a medium frying pan over medium heat. Add brown sugar and cook until melted and caramelized, about 3 minutes. Stir in pineapple chunks. Add banana slices and cook for 1 minute, flipping halfway through.
- Pour brandy all over bananas. Set on fire with a match or BBQ lighter. The brandy will burn quickly and while it burns, gently shake the pan to be sure all alcohol burns off.
- Put 2 slices of bananas each into 4 small bowls. Top with vanilla ice cream and a little bit of syrup from the frying pan. Serve immediately.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 24.1 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 5.1 g, Sodium 21 mg, Sugar 20.2 g
PINEAPPLE RUM FLAMBE
Steps:
- In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.
BANANAS FLAMBé
Delicious flaming dessert. Flaming in fire but melts in your mouth.
Provided by Lynn Ann
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 91.2 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 8.9 g, Sodium 33.1 mg, Sugar 74.5 g
BANANAS FLAMBE
Make and share this Bananas Flambe recipe from Food.com.
Provided by Dave5003
Categories Dessert
Time 2m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 183.1, Fat 0.4, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 47.1, Fiber 3.1, Sugar 34.4, Protein 1.3
FLAMBEED PINEAPPLE CREME BRULEE
Make and share this Flambeed Pineapple Creme Brulee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard:.
- Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
- Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
- Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple:.
- Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
Nutrition Facts : Calories 689.9, Fat 46.8, SaturatedFat 25.6, Cholesterol 381.6, Sodium 56.1, Carbohydrate 65.8, Fiber 3.2, Sugar 54.2, Protein 7.5
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