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Banana Flambé
By Arthur Webster
Desserts, the favourite part of any meal for a 63 year old child like me. They are all my favourites but the very top of the list is a special that I only drag out for special occasions. (Mainly because of the very dangerous cooking procedure!) The banana flambé is a pyromaniac's dream - at least it is the way I make it. All you need by way of ingredients and utensils is a green banana, a bottle of Brandy and about half a pound of demerara sugar. A thin tin frying pan and wooden spoon also come in handy. Oh, yes - a bottle of Brandy. If you want the method, here it is:- Heat a thin tin frying pan.
Take a sip of Brandy.
Pour the dmerara sugar into the pan. As it starts to bubble around the edges (if it doesn't you sipped too much Brandy and forgot to heat the frying pan) peel the banana and split it lengthways.
Take a sip of Brandy.
Pour half a cup of brandy CAREFULLY over the sugar in the frying pan. I suggest arms length is close enough to stand.
Take a sip of Brandy after replacing the pan on the heat.
Take a sip of Brandy.
Add the banana slices to the pan.
Take a sip of Brandy
Baste the banana with the sugar and Brandy sauce (if it didn't explode you can call it sauce now).
Take a sip of brandy.
Baste the banana as often as you like.
Take a sip of Brandy.
Serve the banana in a banana boat and pour a little of the sauce over it.
Take a sip of brandy.
Pour a little Brandy over each banana slice.
Take a sip of Brandy.
Put a lighted match to the banana slices.
Take a big sip of Brandy.
Eat the banana VERY carefully - IT WILL BE HOT! (If you were the cook DON'T BLOW ON IT!!!)
Cool down with a sip of Brandy. |
http://www.costadelsol.mylocalgazette.com
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Is it ok, just to laugh here? LOL! Gotta Tweet this for sure! :) ummm, where's the bird? We can't tweet from here? Ahhhh...
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