Banana Flambie
Submitted by Rena
Butter-sautéed bananas in an apricot-orange sauce, flambéed tableside with rum or brandy. A dramatic 20-minute French dessert served over ice cream or with whipped cream.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minWant to feel like a French bistro chef for 20 minutes? This is your recipe.
Ripe bananas get sautéed in butter until golden and just tender, then bathed in a quick sauce of apricot jam and fresh orange juice. The finale is pure theater: warm rum or brandy poured over the top and set alight in a burst of blue flame.
Serve it over vanilla ice cream or with a cloud of whipped cream while the sauce is still warm and glossy. Your dinner guests will never forget it.
Chef Tips
- Use ripe but firm bananas. They need to hold their shape through the sauté and the flambé
- Warm the rum or brandy before igniting. Cold alcohol won’t catch a flame easily
- Stand back when you light it, and never lean over the pan. The flame can flare up
- Remove the pan from the heat source before adding the alcohol to prevent accidental flare-ups
Ingredients
Directions
In a large frypan, melt butter over medium heat. Add bananas and cook for 3 to 4 minutes, then carefully turn bananas over and cook 1 to 2 minutes more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame.
Serve immediately, accompanied with ice cream or a dollop of whipped cream.
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