Fri-dinner: bananas in caramel sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Water |
| ½ | cup | Pineapple juice, or orange |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Rum |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Cinnamon |
| 6 | Bananas | |
| 6 | smalls | Scoops vanilla ice cream |
Directions
In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour. Gently stir in pineapple juice and butter, bring careful because mixture will bubble up. Add rum, lemon juice and cinnamon; cook, stirring, for 4-5 minutes or until smooth.
[Sauce can be cooled, covered and refrigerated for up to 12 hours; reheat gently.]
Cut bananas into 1-inch thick slices; add to sauce and heat through.
Serve over ice cream. Per Serving: about 295 calories, 3 g protein, 8 g fat,
54 g carbohydrate
Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce [above]
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...