4 ripe, not soft, medium bananas 4 T. butter
4 T. dark brown sugar 1/2 c. fresh orange juice
2 T. fresh lime juice 4 T. light rum
2 c. rompope, heated 4 T. sliced almonds
Cut sliced bananas in half lengthwise, then into thirds crosswise.
Melt butter in heavy skillet over medium high heat. Stir in brown sugar
and juices, stirring about 5 minutes until sauce thickens. Add bananas,
cook on low heat, turning once.
Barely heat rum in small saucepan over low heat. Pour over banana
mixture, light immediately with long match, shaking lightly until flames
go out. Pour heated rompope over top, and sprinkle with almonds.
ROMPOPE (Heavy Egg Nog)
1 qt. whole milk 1 c. sugar
1/4 tsp. baking soda 10 egg yolks
1 vanilla bean (or 4 inch stick of cinnamon)
1 1/2 c. white rum or brandy
Mix milk, sugar and vanilla bean in saucepan and bring to a boil.
Lower heat and simmer 20 minutes. Remove from heat and cool.
Beat egg yolks 5 minutes. Remove vanilla bean from milk. Slowly
add milk mixture to eggs. Cook over low heat, stirring with a wooden
spoon until mixture thickens and sticks to back of spoon. Stir in
alcohol and pour into sterilized jar.
