Caramelized Bananas with Mexican Eggnog Sauce
Plátanos Dulce con RompopeMexican desserts are often sweet and rich just like this one. A small serving is exquisite and comforting. I like to add small, crisp chocolate cookie, such as Chocolate Pecan Cookies to munch with the dessert. Rompope, the eggnog dessert sauce for the bananas, is very easy to make, or can be purchased in some specialty liquor stores.
Ingrediënten
Makes 4 servings
- 2 cups ½ recipe Mexican Eggnog Rum Drink, or purchased rompope
- ¼ cup sugar
- 1 tablespoon unsalted butter
- ⅓ cup fresh orange juice
- 1 teaspoon fresh lime juice
- 2 medium firm-but-ripe bananas peeled and sliced diagonally into 1⁄2-inch-thick pieces
Instructies
- Prepare ½ recipe eggnog drink, if using homemade.
- In a small, dry, heavy saucepan or nonstick skillet cook the sugar, stirring over medium heat until melted and golden brown.
- Remove the skillet from the heat.
- Stir in the butter and juices.
- (Some of the caramel may harden, but will melt again.
- )
- Return pan to the heat and cook until blended and the caramel melts, 5 to 8 minutes.
- Add the bananas and turn to coat with the caramel.
- Cook 1 to 2 minutes until heated through and slightly softened.
- To serve, spoon 3 tablespoons rompope into each of 4 small dessert bowls.
- Divide the bananas evenly and spoon 2 to 3 tablespoons of the sauce over each serving.
Notes / Tips / Wine Advice:
Serve warm.
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