Banana Rum Puffs Recipes

BANANA NAPOLEON WITH RUM CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
• Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
• Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
• Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
• Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
• Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
• Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.