2 Stove-Top Desserts Flambe (Flamed) Rum Bananas or Granny Smith Apples with Vanilla Ice-cream or Cream – So Quick and Absolutely Delish !!

This first recipe comes from The American Peoples Cookbook, published by the Culinary Arts Institute in 1956.

You may do this over a stove top & if you want to burn the alcohol off, do not add the rum at the beginning. When your bananas are almost ready, pour over the rum, bring to rolling boil, quickly remove pan from heat and immediately set it alight while it is still at rolling boil and steer clear of extractor fan! Even better !! Turn fan off !! You don’t want a fan to suck up flames! You will set your house alight!  See article.. Fire is thought to have been caused when flames from flambé cooking were sucked up by an extractor fan in the 19th century building’s ground floor kitchen. 

 

Servings: 4

Lightly butter an 8 x 8 x 2-inch baking dish.

Mix together and set aside:

30 ml water

10 ml vanilla essence

2.5 ml orange or caramel essence

2.5 ml almond essence

(Two tablespoons rum, claret, cherry brandy or liqueur may be

substituted for the above.)

Peel

4 bananas with all-yellow or green-tipped peel

Measure onto waxed paper

75 ml brown sugar

Roll bananas in brown sugar and place one half inch apart in baking

dish. Sprinkle with the flavoring mixture, rum, or liqueur

.

Bake at 350 F for 25 min or until bananas are completely tender.

During baking, baste the bananas two or three times with the syrup

that has formed.

Serve hot with cream or cooled with your favorite vanilla ice-cream, topped with remaining syrup.

Enjoy!

                                                                    ***************************************

                                                                                   Pamela’s Apple Rum Dessert

This second recipe comes from the book “Treasury Of Recipes” by Pam Hirschsohn.    Serves: 4

An old recipe of my mother’s (Edith Brahms) Taught to her by her mentor, Madam Chenaifski.

Ingredients:

3 – 4 Granny Smith Apples

65 g butter

60 ml rum

125 ml smooth apricot jam

125 ml cream laced with rum (see below)

5 ml rum

Cream to serve

Method:

Peel apples and cut into thin slices.

Melt butter in a pan, toss in apples and colour to a rich gold. Pour over heated rum and set alight, then add jam to apples.

Note: The apples must be soft, but not overcooked and mushy. Sprinkle them with a little nutmeg and cinnamon.

If you would like to prepare this ahead of time, undercook apples slightly, and then reheat them in an ovenware dish by placing in a hot oven close to the top element. Serve with fairly stiffly whipped cream that has had a few drops of rum folded into it once it has begun thickening up whilst you are whipping it. Do NOT overwhip !! Stop when you reach soft peaks. Sprinkle with a dash nutmeg and cinnamon.

Nutmeg and cinnamon are optional. Add according to your own taste. Serve and Enjoy !!

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