Ingredients
6 bananas
200 gr sugar
100 gr butter
3 oranges
1 lemon
30 ml rum
Preparation
Peel the bananas and them in half long ways. Squeeze the orange and lemon and keep the juice on the side.
Melt the butter in a large frying pan. Sprinkle the sugar and let it cook on low fire until the sugar melts and forms a golden sauce.
Put the banana halves in the pan and fry them for 5 min at a high flame.
Once the sugar begins to caramel foaming up, turn the bananas over delicately using a metal spatula, so they fry on both sides.
Once the bananas are well cooked and caramelized take them out of them pan. Pour in the lemon and orange juice and leave on low fire for 5 min.
Strain the cooked juice. Place the bananas in a small dessert bowl, cover them in the sauce, sprinkle with rum and flambé. Serve them accompanied with vanilla ice-cream (optional).
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