A French
carribbean recipe known as TI FIGUES EN PYJAMAS Serves: 6
12 tiny bananas 2
tablespoons brown sugar 1/2 cup dark rum 12 small crepes 1 teaspoon
butter 2 teaspoons brown sugar 1 cup chocolate sauce
Preheat oven to 400
degrees. Peel the bananas. Saute in butter until evenly brown but firm.
Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the
sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to
a platter. Save the cooking juice. Roll each banana in a small crepe. Cut
the ends of crepes extending beyond the bananas. Butter an oven-proof
baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the
chocolate sauce with the pan juice. Serve with the banana crepes
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