Baked Rum Bananas
- 1/4 cup brown sugar
- 1/2 cup freshly squeezed orange juice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup Meyer's dark rum, plus
- 1/8 cup Meyer's dark rum
- 4 large bananas
- 1 tablespoon butter
- vanilla ice cream (to serve)
- NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
- Preheat oven to 450u0b0F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
- Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
- Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
- TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
- NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.
brown sugar, freshly squeezed orange juice, nutmeg, cinnamon, rum, bananas, butter, vanilla ice cream
Taken from www.food.com/recipe/baked-rum-bananas-373386 (may not work)