Servings: 4
INGREDIENTS
Bananas
- 6 bananas, cut on a bias
- 8 tablespoons (1 stick) unsalted butter
- 1 1/3 cups brown sugar
- Juice of 1 1/2 oranges (the same oranges used for zesting)
- 1 teaspoon ground cinnamon
- 3 ounces Appleton rum
Appleton Sabayon
- 8 egg yolks
- 4 tablespoons sugar
- 1 cup Jamaican Blue Mountain coffee, reduced to 1 1/2 tablespoons
- 3 ounces Appleton rum
- Zest of 4 oranges
- 2 cups vegetable oil
- 4 long cinnamon sticks, for garnish
DIRECTIONS
Heat the butter in a medium saucepan and dissolve the brown sugar in the butter. Add the juice of 1 1/2 oranges and the cinnamon and bring to a boil over high heat. Cook for 1 minute, stirring frequently. Add the bananas and sauté for about 1-2 minute to caramelize. Deglaze and flame pan with the rum. Set aside and keep warm.
Make the Sabayon: In the top pan of a double boiler, combine the egg yolks, Appleton rum, sugar and reduced coffee. Heat mixture in double boiler over medium heat (make sure the water in the bottom pan does not come to a boil), whisking constantly until thick in consistency. Fry the orange zest by dropping zest in the reserved hot oil, stirring continuously until golden brown.
To serve, mound the equivalent of 1 1/2 bananas in the center of a bowl and top with 1/4 of the butter/brown sugar sauce in the pan. Drizzle the sabayon over the bananas and top with the fried orange zest. Garnish with the cinnamon stick.