Baked Bananas in Lemon-Rum Sauce
Sweet Simplicity: Jacques Pépin's Fruit Desserts,
August 9, 1999
Preheat the oven to 400 degrees.
Trim about 1/2 inch from each end of the bananas, and cut a slit through the skin extending the length of the fruit. Arrange the unpeeled bananas on a cookie sheet, and bake them for 15 minutes. (The skins will turn black.)
Meanwhile, in a saucepan, mix together the lemon rind, lemon juice, sugar, marmalade and water, and bring the mixture to a boil. Boil for 1 minute. Transfer this sauce to a serving dish large enough to hold the bananas.
As soon as the bananas are cool enough to handle, remove the skins, and place the bananas in the sauce. Using a spoon, coat the bananas on all sides with the sauce.
When the bananas are cool, stir in the rum, and decorate the bananas with mint leaves and orange peel. Serve one whole banana per person with some of the sauce and garnishes.Nutritional analysis per serving: Calories 216; protein 2 grams; carbohydrates 52 grams; fat 1 gram; saturated fat 0 grams; cholesterol 0 milligrams; sodium 10 milligrams.
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