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Saturday, July 26, 2008

Flambéed Thai Bananas

The Altitude Adjustment Section
You know, not all desserts are baked. Here is a recipe for a dessert made in a pan at the last minute that will knock your socks off.

I tablespoon white sesame seeds
3 tablespoons shredded coconut
2 large firm under-ripe bananas
2 tablespoons unsalted butter
1 tablespoon fresh ginger
2 teaspoons orange zest
2 tablespoons sugar
Juice of 1 lime
6 tablespoons Cognac

In a small, hot, dry skillet toast sesame seeds and set aside. Now in same pan add shredded coconut and cook till it gets brown — 1 minute or so. Set aside, too — that stuff is for later! Now peel bananas and cut in half-length wise. Place a 12 inch skillet over medium high heat and add butter, ginger, and orange zest. When the butter begins to bubble, add banana slices, cut side down. Sprinkle on the sugar, add lime juice, and cook till sugar caramelizes — about one minute. Now carefully remove bananas to warm serving tray and sprinkle with sesame seeds and coconut. Return frying pan to the heat and add Cognac. As soon as it is hot, light alcohol with a match, to the amazement of the other guests. Don't worry, the flames only last a moment. Immediately pour sauce over bananas and serve with a lime wedge.