Mexican bananas with rum
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Sugar |
| ⅔ | cup | Canned and drained pineapple |
| Chunks | ||
| 2 | larges | Bananas, sliced diagonally |
| ½ | cup | Rum |
| Vanilla ice cream to serve | ||
Directions
In a medium pan, over low heat, melt the butter and then stir in the brown and white sugars. Continue to stir until the sugars have dissolved. Then add the bananas and pineapple chunks and carefully turn them until they are well coated with the sugar/butter mixture.
Then, turn up the heat to high and leave until bubbling. Pour in the rum and quickly set fire to the mixture. Serve this dessert over vanilla ice cream, while still flaming!!! Source: '100 Mexican Dishes', edited by Grace Teed Kent.