150 ml (1/4 pt) whipping cream
1/4 tsp vanilla essence
1 tbsp caster sugar
2 tbsp flaked almonds, toasted
100 g (4 oz) 'no need to soak' dried apricots
1 tbsp lemon juice
25 g (1 oz) butter
4 bananas
4 tbsp rum or brandy
1/4 tsp vanilla essence
1 tbsp caster sugar
2 tbsp flaked almonds, toasted
100 g (4 oz) 'no need to soak' dried apricots
1 tbsp lemon juice
25 g (1 oz) butter
4 bananas
4 tbsp rum or brandy
method
1. Whip together the cream, vanilla essence and sugar until it forms soft peaks. Put in a small serving dish, sprinkle with almonds and chill.
2. Put apricots, lemon juice and 150 ml (1/4 pt) water in a saucepan and cook gently for 10 - 15 mins, until tender. Puree in a food processor or push through a sieve. Gently heat butter in a frying pan. Peel bananas and cut in half lengthways. Add to pan and brown on both sides.
3. Pour over rum or brandy. Ignite, if wished, then let flames die down. Add apricot puree, stirring well to combine.
4. Serve bananas with . sauce poured over and topped with vanilla cream.
The bananas will become quite soft when cooked, so handle them with care. A large fish slice is best for turning the pieces and removing them from the pan.
2. Put apricots, lemon juice and 150 ml (1/4 pt) water in a saucepan and cook gently for 10 - 15 mins, until tender. Puree in a food processor or push through a sieve. Gently heat butter in a frying pan. Peel bananas and cut in half lengthways. Add to pan and brown on both sides.
3. Pour over rum or brandy. Ignite, if wished, then let flames die down. Add apricot puree, stirring well to combine.
4. Serve bananas with . sauce poured over and topped with vanilla cream.
The bananas will become quite soft when cooked, so handle them with care. A large fish slice is best for turning the pieces and removing them from the pan.
serving amount
serves 4
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