Rum Glazed Banana Tartlets Recipes

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.

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

RUM-GLAZED BANANA TARTLETS

Steps:

• Preheat oven to 425 degrees. Using a rolling pin, flatten bread to about 1/8 inch thick; place on a baking sheet. In a small saucepan, melt butter over medium-low; lightly brush both sides of bread with half the melted butter (leave the rest in saucepan). Bake until lightly browned, about 4 minutes per side (leave oven on). Set aside.
• Meanwhile, place saucepan with butter over medium heat. Add sugar; stir to combine, and bring to a boil (mixture will foam and bubble). Remove from heat. Stir in rum.
• Place bananas on bread, overlapping slightly. Bake until warmed through, about 5 minutes. Remove from oven, and brush with rum mixture. Serve.