Dingle Bay Bananas
ingredients
– bananas
– brown sugar
– liquor (Malibu or Cointreau)
– butter
– cream or ice cream
– fresh strawberries or raspberries
preparation
Slice bananas and cook in a hot pan in butter. Use under-ripe bananas as ripe bananas will turn to mush. Sprinkle on a little brown sugar to caramelize.
Flame with liquor to seal in flavour.
Serve with cream or ice cream. Add a few fresh strawberries or raspberries if in season.
Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at Alton Food Festival.
Tags: Alton Food Festival, bananas, cooking, desert, Dingle Bay Bananas, food, O'Connor's Secret Garden Bistro, Peter O'Connor, recipes
July 24, 2010 at 2:27 am |
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July 26, 2010 at 2:38 pm |
Try it. That cooked by Peter O’Connor was delicious!