Macedonia flambé of bananas and coconut
Instructions
First prepare the sauce: cut in two the curuba, take out the flesh with a spoon and place in a saucepan with the citrus juice and sugar, bring to a boil and cook for 5 minutes.
Let cool the sauce, then mix in white wine.
Cut the bananas lengthways and fry them on both sides, in a pan with 40 g of butter, over high heat, then place them in hot with their cooking.
Place the rest of the butter and brown sugar into the pan to dissolve them, flambé stirring constantly, then add the citrus juice and orange zest and cook over high heat for a few minutes.
Add the liquors and tilt the Pan so that the flame licks the edge it flashing liquid.
Finally add the bananas with their cooking and let them warm up.
Split the bananas and sauce into 4 individual plates, garnish with the grated coconut and serve.
Ingredients and dosing for 4 persons
- 4 overripe bananas
- 80 g of cane
- 1 lemon (juice)
- 2 oranges (juice)
- 1 orange (zest)
- 70 g of butter
- 4 cl of grand marnier
- 1 cl of rum
- 4 tablespoons of grated coconut
- For the sauce:
- 2 curuba
- 4 tablespoons of white wine
- 60 g of sugar
- 1 orange (juice)
- 1 lemon (juice)