Photo: Bananas with Orange and Rum Caramel Recipe
Ingredients
- 3 tablespoons unsalted butter
- 4 bananas, peeled and sliced into 1-inch pieces
- 1/3 cup sugar
- 2 tablespoons white rum
- 1/4 cup orange juice (preferably freshly squeezed from 1 orange)
- 2 oranges, peeled and segmented
- 2 pints vanilla ice cream
- Mint sprigs, for garnish
Directions
Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.
Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.
Remove the skillet from heat and swirl in the remaining tablespoon of butter.
Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint.
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By msommerlund
on February 11, 2011
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This was delicious! I made it for a small dinner party, and everyone loved it. I followed the recipe exactly except for the mint (I forgot to buy it. After I poured the sugar in the pan, it took quite a while before the sugar had melted completely. Once it did, I let it brown a little before adding the rest of the ingredients. I placed the ice cream in the bowls first, and it had melted significantly by the time the bananas and sauce were poured over. Next time I may chill the bowls in advance, add the bananas before the ice cream, and then finish with the sauce at the end to keep the ice cream from melting too much. Oh, and next time I will make more because I could have eaten two bowlfuls of this stuff!
By Thomas Cooke BB...
Richmond, VA
on November 15, 2009
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I followed the recipe to the TEE as they say and I was not able to get the sugar to turn into this carmel sauce the way I would like it..... so after working off all the sugar, several days later, I tried using Brown Sugar and saw a difference in the taste. In addition, I added a half of a teaspoon of liguid Vanallia to the sauce and WOW.... what a difference it really made with the Vanallia and now the brown Sugar as well. Great recipe and a great desert.... thank you Ingrid... I love your show.
By egbeavis_7251168
Minster, OH
on April 26, 2009
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I made this for my husband and I so I halved the recipe, but after the first bite we both wished that I would have made the thing! Absolutely delicious and easy. My new favorite dessert!
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