flaming bananas (platanos flameados)
From Mexican Cooking Class Cookbook.
No Image
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 large scoops rich vanilla or coffee ice cream (about 1 pint)
- 10 - ripe finger bananas or 4 regular size bananas
- 1/4 cup butter
- 1/4 cup piloncillo (mexican brown sugar)
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons kahlua
- 1/4 cup golden rum
How To Make flaming bananas (platanos flameados)
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Step 1Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
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Step 2Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
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Step 3Melt butter in 10-inch skillet over medium high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
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Step 4Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
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Step 5Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
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Step 6Place warm bananas around ice cream; spoon sauce over top. Serve immediately.
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