Figues Bananes Fourrées

Stuffed Bananas

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

In the French-speaking islands the bananas known as Agues are simply our dessert bananas as distinct from the plantain known as banane. The banane must be cooked before it can be eaten. In addition to Agues, there are a great many varieties of eating banana less suited to this sort of presentation.

Ingredients

  • 2 tablespoons seedless raisins
  • 3 tablespoons dark rum
  • 3 very large

Method

Put the raisins to soak in 2 tablespoons of the rum. Peel the bananas and cut into halves lengthwise, then crosswise. Sprinkle with the lemon juice to prevent them turning brown. Cream the butter with the sugar until it is very pale and smooth. Beat in the remaining tablespoon of rum. Scoop out a cavity about ¼ inch deep the length of each half banana and stuff with the rum butter cream. Sprink