We associate the Caribbean with beautiful sandy beaches, blue seas, and gently swaying palm trees. We also associate the Caribbean with rum. With these rum recipes, you will be able to transport yourself to the sunny Caribbean beach with this delicious rum banana dessert.
Experimenting with different ingredients can add fun to mealtime. Incorporating rum into some of your favorite dessert recipes can create some unique flavors that round out your meal experience.
When cooking with rum, it is important to choose a good rum such as Casa Bacardi Cuba as this will affect the flavor of the dish. Many people think that because the alcohol is being used in a dish that is going to be eaten, a cheaper rum will suffice, but this is a mistake. Just like using a cheap wine can diminish the quality of your dish, a cheap rum can ruin your dessert because it often lacks the flavor you would expect when sipping a rum.
Rum is a natural and delicious accompaniment for many dessert, and combining the spicy tones of rum with the sweetness of banana will offer you and your guests a delicious treat from the islands they won’t forget.
Cook bananas in rum so that it becomes a warm glaze that can be poured over melting vanilla ice cream. While preparing the dish, you should leave the vanilla ice cream out to soften. Meanwhile, in a large pan, melt 2 tbsp of butter, 0.5c of dark brown sugar, and 0.25c of dark or gold rum. Stir the mix until it bubbles and becomes smooth. This should take around 4 to 6 minutes. Next, add the bananas and gently swirl them around until they are coated with the mixture and warmed through. Scoop the softened ice cream into bowls and top with the bananas and caramel sauce. When you want to turn ice cream and bananas into something special, this is ideal. You could even add a cocktail umbrella and a sparkler for a bit of fun.
Latest posts by Ken Weiss (see all)
- Budget-Saving Party Tips for a Children’s Birthday Party - May 19, 2018
- Jamba Juice Smoothie Recipe - May 15, 2018
- Grilling Tips for Perfect Hamburgers - May 12, 2018