Bananas Flamed with Rum

Bananes Flambées au Rhum

Preparation info

  • For


    • Difficulty


    • Ready in

      25 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

I have often noticed that there seems to be a fine affinity between the fruits and the distilled spirits or wines of a single area or region. For example, peaches grow beautifully in Portugal and can be wonderfully married to Port. Again, bananas are the prime fruit of the Caribbean, and they go superbly with the spirit of the local sugar cane. Here we use the extraordinary dark French-style rhum of Martinique, which Mademoiselle Ray always keeps on hand in her kitchen at the Auberge