Whisky Banana Foster
The Banana Foster is a lasting legacy, steeped in the history of New Orleans, Louisiana. This wondrous city was the major port of entry for bananas, once considered an exotic fruit of Central and South America. Owen Brennan, the owner of the hugely popular Brennan’s restaurant in New Orleans saw an opportunity to intrigue his patrons with this seemingly new fruit.
A splash of the right liquor can truly transform this decadence. And what better than whisky to flame the fruit and extract the balance the sweetness! Whisky in a dessert needn’t be a tricky affair. Scotch whisky with its mild peat can be a good choice for Bananas Foster as it pairs well with desserts that include vanilla, cinnamon, etc. Bourbon can work well to flame and drench this fruit as much. With a fair bit of intuition, an understanding of aromatics and flavours, you can complement the dessert.
Give it a shot by trying this simple recipe with a delicious twist.
- 2 – 3 under-ripe bananas
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon banana liqueur
- ¼ cup dark brown sugar
- ¼ cup whisky of your choice
- ½ teaspoon grated nutmeg
Quarter the bananas or slice them lengthwise and arrange them in a heavy and large skillet.
Add the butter, brown sugar, freshly grated nutmeg and the banana liqueur on medium – high heat.
Let the butter melt and the sugar dissolve to combine into a gorgeous glazed sauce.
Once done, spoon the sauce to soak them in it and flip the bananas in a minute.
Remove the pan from heat, as the sauce thickens and pour the whisky to it.
Very carefully ignite to flame the mix and continue cooking until the flames subside.
Serve it immediately with your favourite cake, ice-cream, waffles or even crepes.
These flaming bananas with all their whisky goodness are sure to set your tastebuds on fire.
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