Recipe for cooking caramel bananas with rum
Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts
2/3 c. packed brown sugar
2 Tbsp. whipping cream
1 Tbsp. butter or butter-replacement
3 Tbsp. rum
4 med. bananas
1/2 c. chilled whipping cream
1 Tbsp. packed brown sugar
1/4 c. sliced almonds
Cook and stir 2/3 c. brown sugar, 2 Tbsp. whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.
Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.
Beat 1/2 c. whipping cream and 1 Tbsp. brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.
Yields 4 to 6 servings.
