Flaming Bananas Platanos Flameados Food

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

MEXICAN BANANAS FLAMBE WITH ICE CREAM (PLATANOS FLAMEADOS)

Steps:

• Put scoops of Ice cream in four dishes and keep in the freezer until serving.
• Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar.
• Add Orange juice & Lime juice.
• Cook stirring frequently until the sauce has thickened 6-8 minutes.
• Add Kahlua.
• Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly.
• Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble).
• Pour rum over the hot banana mixture, immediately ignite (use a long match).
• Stir with long handle spoon until flame subside.
• Place bananas around the ice cream and spoon sauce over all.
• Serve immediately.

FLAMING BANANAS (PLATANOS FLAMEADOS)

Steps:

• 1. Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
• 2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
• 3. Melt butter in 10-inch skillet over medium high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
• 4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
• 5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
• 6. Place warm bananas around ice cream; spoon sauce over top. Serve immediately.

GRILLED BANANAS: PLATANOS ASADOS

Steps:

• Leaving the peel on and intact, place whole bananas inside the grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature.
• Slice bananas, through the peel, from end to end.
• Squeeze open like you would a baked potato.
• Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon.