Want a little booze to go with your fruit? Of course you do!
This is actually my adaptation of the classic New Orleans dish called Bananas Foster (created at Brennan's in New Orleans) and I created this dish while slumming in Hawaii (slumming meaning drinking, eating and burying myself in the pristine white sands of Maui). I might also add that this dish is also wonderful when prepared with thick slices of fresh pineapple.
Now, as anyone who has followed by somewhat warped culinary career on television, radio, print or by visiting the restaurants know, I don't give a damn about calories. My food thought process is, you only live once so enjoy the hell out of it! So yes, this is my version of health food and yes, rum and Kahlua are natural foods!
Ingredients needed to make Island Spiced Bananas with Kahlua and Rum:
- 2 bananas
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 cup Kahlua
- 2 Tbs. rum
- Whipped cream (unsweetened)
- Peel the bananas (they taste better this way). Cut them in half lengthwise and the cut each half in half.
- In a large saute pan or skillet, melt the butter over high heat. Stir in the brown sugar, cinnamon and nutmeg until you have made a caramel sauce (meaning the brown sugar has turned to liquid).
- Stir in the Kahlua.
- Carefully add the bananas and caramelize them 1 minute per side.
- Remove the pan from the heat and add the rum. Swirl the pan to incorporate the rum into the caramel.
- Remove the bananas to a serving plate, spoon some sauce over them and serve with a dollop or two of unsweetened whipped cream.
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