The fancy banana – Banana “en papillote” with vanilla and rum
La banane se fait chic – Banane en papillote à la vanille et rhum
Yes, this one is definitely my last post before I fly to France next week. I was going through one of my books called “La cuisine de Bistrot” from Tomawalk Editions, yesterday and this recipe really caught my eye. This is such a simple and yet delightful little dessert. For me, nothing beats fruit based desserts and this warm and soft banana swimming in rum and brown sugar is a winner, besides it’s very simple and quick. These days, I have very little time to cook for myself, I am too busy cooking for others, so something so simple and delicious is a big winner in my book. If you have guests, and have no idea what to make for dessert, try theses bananas, they will certainly make a “bel effet” (a great impression, I hope this is proper English).
Papillote always make great presentations…opening them is like opening a surprise, you never know what you are getting inside. You can use parchment paper (that’s what I use most), but today I was out so, I had to use aluminum paper even though there has been some warning about the use of aluminum. It’s bad if it gets into your system at some small doses, but I figured I will not die if I use it once.
Ingredients for 2
- 2 bananas, cut in half (ends removed)
- 2 tbs brown sugar
- 2 tsp butter
- 1 vanilla bean
- vanilla powder
- 2 tbs rum
Cut the vanilla bean lengthwise and scrape the beans with a knife. Insert them on sides of the banana between the peel and the flesh. Using a parchment paper place banana trunks in the middle of the foil of paper, top with sugar and butter cut in pieces. Close the papillote and cook in a pre-heated over at 370F for about 20 minutes. Open the papillote and add rum. Serve in plates, pouring the juice on top of bananas.
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