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Bookcover

Baked Bananas in Lemon-Rum Sauce

Sweet Simplicity: Jacques Pépin's Fruit Desserts,
Bay Books

August 9, 1999
Web posted at: 11:44 a.m. EDT (1544 GMT)

Serves 4

Ingredients:

  • 4 very ripe bananas, with black-spotted skin (about 2 pounds)

    Lemon-Rum Sauce

  • 1 tablespoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 3 tablespoons orange marmalade
  • 1/4 cup water
  • 2 tablespoons dark rum

    Garnishes

  • Mint leaves
  • Strips of orange peel

Instructions:

Preheat the oven to 400 degrees.

Trim about 1/2 inch from each end of the bananas, and cut a slit through the skin extending the length of the fruit. Arrange the unpeeled bananas on a cookie sheet, and bake them for 15 minutes. (The skins will turn black.)

Meanwhile, in a saucepan, mix together the lemon rind, lemon juice, sugar, marmalade and water, and bring the mixture to a boil. Boil for 1 minute. Transfer this sauce to a serving dish large enough to hold the bananas.

As soon as the bananas are cool enough to handle, remove the skins, and place the bananas in the sauce. Using a spoon, coat the bananas on all sides with the sauce.

When the bananas are cool, stir in the rum, and decorate the bananas with mint leaves and orange peel. Serve one whole banana per person with some of the sauce and garnishes.

Nutritional analysis per serving: Calories 216; protein 2 grams; carbohydrates 52 grams; fat 1 gram; saturated fat 0 grams; cholesterol 0 milligrams; sodium 10 milligrams.
RECENT COOKBOOK REVIEWS:
Country Weekend Entertaining: Seasonal recipes from Loaves and Fishes and the Bridgehampton Inn, by Anna Pump with Gen LeRoy
July 21, 1999
Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
June 28, 1999
'The Hudson River Valley Cookbook' by Waldy Malouf with Molly Finn
May 21, 1999

RELATED SITES:
Jacques Pépin's Public Television Series
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