Start February with a bang — or how about a flambé?
The appropriately festive bananas Foster was invented in 1951 at Brennan’s on Bourbon Street in New Orleans where fortunes were made importing the tropical fruit. Torching a mixture of brown sugar, rum and liqueurs creates a delicious caramel sauce which needs some Lacock Dairy Madagascan Vanilla gelato ice cream to melt into it!
To balance out the sweetness, add a touch of miso paste, and honey instead of sugar adds floral nuance that complements the miso. Just add dark rum and find a match!
Need to stock up? Then visit our pop-up shops @milkatmileelm (SN11 0NE) and in Reybridge (SN15 2PF) www.lacockdairy.co.uk
Serves 4, takes 20 minutes
- 3 tablespoons salted butter, cut into 3 pieces
- 3 tablespoons honey
- 1 tablespoon white miso
- 2 bananas, peeled, halved lengthwise then crosswise
- ½ cup spiced rum
- Madagascan Vanilla gelato ice cream, to serve
Melt the butter in a skillet over a medium heat. Stir in the honey and miso. Add the bananas and cook, stirring carefully so as not to bruise the bananas, until the sauce is slightly darker in colour, about 2 minutes. Remove from the heat and pour in the rum. Return to medium and cook, stirring carefully, until the alcohol no longer smells raw, about 2 minutes. Divide the bananas and sauce among 4 serving bowls, then top with our gelato ice cream.