(Two tablespoons rum, claret, cherry brandy or liqueur may be
substituted for the above.)
4 bananas with all-yellow or green-tipped peel
Measure onto waxed paper
75 ml brown sugar
Roll bananas in brown sugar and place one half inch apart in baking
dish. Sprinkle with the flavoring mixture, rum, or liqueur
Bake at 350 F for 25 min or until bananas are completely tender.
During baking, baste the bananas two or three times with the syrup
that has formed.
Serve hot with cream or cooled with your favorite vanilla ice-cream, topped with remaining syrup.
Pamela’s Apple Rum Dessert
This second recipe comes from the book “Treasury Of Recipes” by Pam Hirschsohn. Serves: 4
An old recipe of my mother’s (Edith Brahms) Taught to her by her mentor, Madam Chenaifski.
3 – 4 Granny Smith Apples
65 g butter
60 ml rum
125 ml smooth apricot jam
125 ml cream laced with rum (see below)
5 ml rum
Cream to serve
Peel apples and cut into thin slices.
Melt butter in a pan, toss in apples and colour to a rich gold. Pour over heated rum and set alight, then add jam to apples.
Note: The apples must be soft, but not overcooked and mushy. Sprinkle them with a little nutmeg and cinnamon.
If you would like to prepare this ahead of time, undercook apples slightly, and then reheat them in an ovenware dish by placing in a hot oven close to the top element. Serve with fairly stiffly whipped cream that has had a few drops of rum folded into it once it has begun thickening up whilst you are whipping it. Do NOT overwhip !! Stop when you reach soft peaks. Sprinkle with a dash nutmeg and cinnamon.
Nutmeg and cinnamon are optional. Add according to your own taste. Serve and Enjoy !!