Lights Of Havana Recipes

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LIGHTS OF HAVANA



Lights of Havana image

A lightly sweet fruity drink that is great for summer nights and entertaining on the patio or deck. The light rum is optional- add it only if you like your drink with a little kick.

Provided by PalatablePastime

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 fluid ounce coconut Malibu rum
1 fluid ounce melon liqueur (I used Midori)
1 fluid ounce light rum (optional)
2 fluid ounces orange juice
2 fluid ounces pineapple juice
2 fluid ounces carbonated lemon-lime beverage (I used Sprite)

Steps:

  • Stir together rum, Midori, orange juice, and pineapple juice in a tall glass with ice (as much as needed).
  • Slowly add Sprite soda and stir gently.
  • Serve garnished with fresh fruit, if desired.

Nutrition Facts : Calories 149.2, Fat 0.2, Sodium 7.7, Carbohydrate 20.6, Fiber 0.2, Sugar 16.9, Protein 0.7

HAVANA BANANAS



Havana Bananas image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

4 ripe bananas
2 1/2 tablespoons butter
2 tablespoons of the prepared chile jelly
3 tablespoons Myers dark rum
4 scoops of premium vanilla (or other favorite) ice cream
Your favorite chocolate sauce, as desired
2 ancho chilies, stems and seeds discarded
2 chipotle chilies, stems and seeds discarded
6 tablespoons red currant jelly
6 tablespoons honey
2 tablespoons Spanish sherry wine vinegar

Steps:

  • Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
  • Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
  • Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.

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