- 8 bananas
- 2 tbspns melted butter
- 1/2 cup brown sugar
- 2 tbspns grated orange peel
- 1 cup orange juice
- 1/4 tspn ground cloves
Rum Sauce:
- 2 egg yolks
- 1/2 cup sifted powdered sugar
- 1/4 cup half-and-half
- 1 to 1-1/2 ounces Jamaican rum
- 2 egg whites
- 1/4 tspn salt
To make sauce, beat egg yolks until thick and lemon-colored. Add sugar, half-and-half, and salt, and mix thoroughly. Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.
Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.
Peel bananas, and place in shallow baking dish. Brush with melted butter, and bake at 350 degrees for 10 minutes. Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice. Spoon mixture over bananas and return to oven for 15 minutes.
Serve hot with chilled Rum Sauce. Serves 8.
(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)
More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)
Celery Victor with Crab Legs or Shrimp (1946)Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.
Peel bananas, and place in shallow baking dish. Brush with melted butter, and bake at 350 degrees for 10 minutes. Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice. Spoon mixture over bananas and return to oven for 15 minutes.
Serve hot with chilled Rum Sauce. Serves 8.
(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)
More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)
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