Bananas Martinique
on Feb 13 in Desserts, Fleur de sel, Gluten Free, VegetarianServes 4
- 6 bananas – not too ripe
- 40 g unsalted butter
- 125 g unrefined dark brown sugar – muscovado is best
- 1 glass amber rum
- cinnamon powder or freshly grated cinnamon stick
1Put the butter in to a large frying pan. Over a low heat allow the butter to melt slowly, take care not to let it burn, when the butter has melted add the sugar and keep over a low heat so that the butter and sugar combine into a sticky liquid.
2Whilst the butter and sugar are melting peel the bananas.
3Stir the butter and sugar together and carefully add the bananas. Spoon the syrup over the bananas and turn the bananas a couple of times. Cook for a few minutes only. The bananas should be firm in the middle and soft on the outside.
4Pour the rum over the mixture and light, allow the rum to burn out naturally. Take care not to have anything inflammable near the frying pan.
5Add the cinnamon powder or grate your cinnamon stick over the mixture. Stir to blend.
6Spoon onto plates, serve with the syrup and crème fraîche.
