Alcohol can boost and blend flavors, as shown in this simple dessert of bananas, citrus, and apple brandy.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 oranges||1/2 cup packed light brown sugar|
|4 ripe bananas||2 tbsp lime juice|
|4 tbsp unsalted butter||3 tbsp Calvados, applejack, or brandy|
Remove the zest from half an orange with a potato peeler and mince the zest. Squeeze the juice from both oranges—you should have about 1/2 cup.
Peel the bananas and halve lengthwise. Melt 3 tbsp of the butter in a large nonstick frying pan over medium-high heat. Add the banana and cook until lightly browned on both sides. Transfer to a plate, cover, and keep warm.
Add the remaining 1 tbsp butter to the pan and melt. Sprinkle in the sugar and cook, stirring occasionally. Add the orange juice and zest and lime juice, bring to a boil, and cook until thickened, about 2–3 minutes.
Add the Calvados. Light with a long-handled match and cook until the flames burn out. Return the bananas to the pan and turn gently in the sauce to reheat.
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