Bbq Rum Caramel Bananas Food

BBQ RUM & CARAMEL BANANAS

Steps:

• Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin - be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
• Place the bananas, curved-side up - so the butter doesn't leak when it melts - onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.

BANANAS WITH ORANGE AND RUM CARAMEL

Steps:

• 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.

CARAMELIZED BANANAS

Steps:

• 1. Prepare a medium fire in the grill.
• 2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
• 3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.
• 4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

GRILLED BBQ BANANAS WITH RUM

Steps:

• Take 4 pieces of foil and coat each with the butter on one side. (Cooking oil spray works well too.).
• Mix the brown sugar, rum and lemon juice in a small bowl.
• Coat each banana with the mixture and wrap tightly in the butter lined foil.
• Place on the grill for about 15- 20 minutes and enjoy.

BBQ BANANAS

Steps:

• Cut 4 large rectangles of baking foil, peel the bananas (keeping them whole) and lay one on each piece of foil. Stab them carefully in several places with a small toothpick.
• Mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of the butter on top of the banana in each parcel.
• Carefully join up the long sides of the foil over the banana and fold over several times to seal, then fold up the short ends of the foil so that the liquid can not escape during cooking.
• Place the parcels on the BBQ and grill for 15 minutes, turning them over once after 7 minutes.
• Open the parcels carefully and transfer to serving dishes, pour over liquid that is left in the foil, decorate with orange slices and serve with whipped cream or icecream.