Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1.00 cup | sugar |
| 1.00 cup | heavy cream |
| ¼ cup | rum |
| 1.00 teaspoon | cinnamon |
| ¼ teaspoon | nutmeg |
| ¼ cup | raisins |
| 6.00 \N | bananas |
| 1.00 \N | nine-inch homemade or prepared |
| 1 \N | fully-prebaked tart shell |
| 1½ cup | homemade pastry cream; chilled |
| 1 \N | whipped cream |
| 1 \N | mint sprigs; for garnish |
| 1 \N | confectioners' sugar; for garnish |
Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet, combine sugar with ¼ cup water and bring to a boil, stirring, over medium heat. Cook, stirring often with wooden spoon until sugar turns to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and carefully stir in cream, rum, spices and raisins (mixture will bubble furiously). Return pan to heat and boil 3 minutes. Peel bananas, slice them on the diagonal, and add to caramel sauce, turning to coat thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven and let cool. Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. Arrange cooled bananas in a decorative pattern over top of tart; drizzle with a few spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative rosettes on top of tart and garnish with mint sprigs and confectioners' sugar. This recipe yields 8 to 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-20-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000