Customs Mostly Traditional Bananas Foster
Yield - 30 - 35 servings
4 LBS RIPE PLANTAINS
1 LB DARK BROWN SUGAR
1 LB BUTTER (Not margarine)
2 TBSP VANILLA EXTRACT
4 WHOLE VANILLA BEANS
1/4 CUP CAPTAIN MORGAN RUM
1 GALLON GOLDEN VANILLA ICE CREAM
Use a fillet knife and skin the plantains then cut them in half lengthwise and into 2 -1/2 inch to 3 inch long pieces. Arrange the pieces in a large heavy skillet. (At least 14 inches or larger). Distribute the brown sugar, butter, vanilla extract and beans on top of the plantains. Turn the fire on low to medium and simmer the mixture for 20 to 25 minutes or until the plantains are tender. Be careful to stir the plantains occasionally, so as not to burn the sugar. The water from the plantains and butter will evaporate and the sugar sauce will thicken naturally.
When ready to serve flame the rum in the banana sauce.
If you do not have access to plantains then substitute bananas. However, reduce the cooking time to 10 minutes, bananas are naturally tender and do not require a long time to cook.
For a greater banana flavor add some banana liquor to your sauce.
Spoon a large ball of semi-firm ice cream into a room temperature bowl and ladle over a Chefs spoon on top of the ice cream.
This is a great buffet dessert, a Chef manned station makes an impressive display and a great crowd pleaser.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.