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Rum Sauce & Bananas, 12/30

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Rum Sauce:

1/2 c. dark rum
3 T. unsalted butter
1 1/2 c. brown sugar
1 cinnamon stick
1 1/2 teaspoons EACH
Orange & lime zest
1 T. lemon zest
juice of 1 orange
             1 lemon
             1 lime


Place all of the ingredients in saucepan, bring to a boil, then lower heat and simmer for 20 minutes.  Set aside.

 

Bananas:

6 bananas
1 to 2 T. butter
1/4 c. brown sugar
1/4 c. orange juice
1 t. orange zest
1/2 c. dark rum

In a small saute pan, heat butter over medium heat until it begins to brown.  Take care to not burn the butter.  Slice bananas lengthwise and then cut in half.  Turn flame to low and cook banana over low heat until lightly browned.  Add brown sugar, orange zest, orange juice and rum. Heat liquids slightly and ignite with flame.  Shake the pan gently until the flames subside. Add the prepared rum sauce and heat through.  Spoon over cake and serve with vanilla ice cream.

 

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