Papua New Guinea Flambeed Bananas Recipe – a dessert which highlights the natural sweetness of Bananas with a dash of drama produced by flambe method. It blends the exotic flavors of Papua New Guinea with a glimpse at exactly how a couple of ingredients can create an unforgettable meal. The New Guinea Flambeed Bananas recipe is a fast but tasty dessert for friends or family.
The recipe for New Guinea Flambeed bananas begins with ripe Bananas – a staple berry of Papua New Guinea. These bananas are extremely thick and creamy and also have an all natural sweetness which makes them suitable for flambeing. The bananas are peeled and cut lengthwise to help make the dish. Butter is melted and the bananas are sauteed till golden and caramelised.
To make: a sauce is created using brown sugar, a pinch of citrus juice and often cinnamon or vanilla. The sugar dissolves into the butter and covers the bananas in caramel sauce. The caramel and the natural sugars in the fruit make these New Guinea Flambeed Bananas recipe irresistible.
The flaming is the defining moment of the New Guinea Flambeed Bananas recipe. A little rum or another appropriate liqueur is added into the pan and ignited. This burns off the alcohol but maintains a slight, complex flavor which elevates the dish. The flambeing process is also theatrical and memorable for those watching or enjoying the dessert.
The New Guinea Flambeed Bananas recipe can be served plain or with additional accompaniments for a rich dessert. Favorite options consist of a scoop of vanilla ice cream, whipped cream and toasted coconut. These pair nicely with the bananas and caramel sauce and are warm but cool, smooth and crispy.
The versatility of the New Guinea Flambeed Bananas recipe is among the key appeals. Even though a fantastic dessert alone, additionally, it makes an excellent topping for pancakes, crepes or waffles. Or alternatively, the recipe may be modified to use different fruits like mangoes or pineapple, keeping the formula tropical.
This particular dish also reflects the resourcefulness and ingenuity of Papua New Guinea’s culinary traditions where basic, locally produced ingredients are turned into something unique. The recipe New Guinea Flambeed Bananas shows the way the country can utilize its bounty in flavourful and creative cooking ways.
For an easy but elegant dessert, try New Guinea Flambeed Bananas. It combines sweetness, richness and flair, and is a favourite dessert. Whether made for a formal event or an informal gathering, this particular dish will impress because of its presentation and flavours.
Ingredients For the Honduran Papua New Guinea Hot Flambéed Bananas Recipe
Bananas
Brown Sugar
Butter
Oil
Pineapple Orange Juice, or mango juice
Corn Starch
Coconut Rum
Dark Rum
Cooking Instructions For the Papua New Guinea Hot Flambéed Bananas Recipe
In a large frying pan, heat the oil and butter over medium heat. Add the sugar and stir until simmering. Add the bananas and cook for a few minutes on each side.
Mix the corn starch and fruit juice together thoroughly.
Slowly pour the mixture into the skillet. Stir the sauce until it thickens.
Heat the rum in a different skillet, being careful not to let it boil.
Light the pan with the bananas after pouring the heated rum over it. Serve right away with fruit sorbet or ice cream.
Helpful Suggestions For the Papua New Guinea Hot Flambéed Bananas Recipe
To make the Papua New Guinea Hot Flambéed Bananas recipe truly exceptional, there are several key tips to ensure perfect results. First, select ripe but firm bananas, as overripe bananas can become mushy when flambéed. The bananas should be sliced into even pieces to allow for consistent cooking. When preparing the flambéed dish, be sure to use a large enough pan to comfortably fit the banana slices without overcrowding them.
This will allow them to cook evenly and caramelize properly. For the flambéing process, use a high-proof alcohol, such as rum, which can ignite easily and give the bananas a rich, caramelized flavor. Make sure to light the alcohol carefully to avoid any accidents, and always flambé in a well-ventilated area. After the flambéing process, reduce the heat to simmer the remaining sauce, which will add a delicious syrupy texture. For extra flavor, you can add a pinch of cinnamon, nutmeg, or vanilla extract to the sauce.
Serve the flambéed bananas over a scoop of vanilla ice cream or with a drizzle of cream for a luxurious finish. For a tropical touch, consider garnishing the dish with toasted coconut flakes or fresh mint leaves. This recipe is best served immediately while the bananas are still warm, and the sauce is thick and rich.
Storage Instructions For the Papua New Guinea Hot Flambéed Bananas Recipe
If you have leftover Papua New Guinea Hot Flambéed Bananas, it’s important to store them properly to maintain their flavor and texture. Since the flambéing process involves alcohol and high heat, it’s best to consume the dish immediately for the best experience. However, if you need to store leftovers, separate the bananas from the sauce and allow them to cool to room temperature. Place the bananas in an airtight container and refrigerate them for up to two days.
The sauce can also be stored in a separate container, but it may thicken upon cooling. To reheat the bananas, gently warm them in a skillet over low heat, taking care not to overcook them, which could cause them to become too soft. For the sauce, you can reheat it in a saucepan over low heat, stirring occasionally to return it to its syrupy consistency. If the sauce has thickened too much, add a small amount of water or additional rum to loosen it up.
It’s important to note that the flambéing effect can’t be replicated when reheating, so the visual flair will be absent, but the flavor will still be rich and enjoyable. The dish is best consumed freshly made to appreciate the dramatic presentation of the flambéing process, but with these storage tips, you can enjoy the leftovers without sacrificing too much quality.
FAQ For the Papua New Guinea Hot Flambéed Bananas Recipe
Question: What type of bananas should I use for the Papua New Guinea Hot Flambéed Bananas recipe?
A: For the Papua New Guinea Hot Flambéed Bananas recipe, it’s best to use ripe but firm bananas. Overripe bananas can become mushy when flambéed, so selecting bananas that are still slightly firm will ensure they hold up well during cooking.
Question: How do I flambé the bananas in the Papua New Guinea Hot Flambéed Bananas recipe?
A: To flambé the bananas in the Papua New Guinea Hot Flambéed Bananas recipe, carefully add a high-proof alcohol such as rum to the pan once the bananas have caramelized. Light the alcohol with a long lighter or match, ensuring you do so in a well-ventilated area, and allow the flames to burn off the alcohol, leaving a rich flavor.
Question: Can I use a different alcohol for the Papua New Guinea Hot Flambéed Bananas recipe?
A: Yes, you can use other high-proof alcohols like brandy or cognac in place of rum for the Papua New Guinea Hot Flambéed Bananas recipe. However, rum is a popular choice due to its tropical flavor, which complements the bananas well.
Question: How should I serve the Papua New Guinea Hot Flambéed Bananas recipe?
A: The Papua New Guinea Hot Flambéed Bananas recipe is best served immediately while the bananas are still warm. For a delicious presentation, serve them over vanilla ice cream or drizzle with cream, and garnish with toasted coconut flakes or fresh mint leaves for an added tropical touch.
Question: Can I prepare the Papua New Guinea Hot Flambéed Bananas recipe in advance?
A: While the flambéed bananas are best enjoyed freshly prepared, you can prep the bananas and sauce in advance. Slice the bananas and prepare the sauce, then store them separately in the fridge. When ready to serve, heat the sauce and bananas and flambé them just before serving for the most dramatic effect.
Great Papua New Guinea Flambéed Bananas Recipe
Ingredients
- 4 Bananas peeled and cut in half the lengthwise
- ½ cup Brown Sugar
- 4 tbsp Butter
- 2 tsp Oil
- ½ cup Pineapple Orange Juice or mango juice
- 1 tsp Corn Starch
- ¼ cup Coconut Rum
- ¼ cup Dark Rum
Instructions
- In a large frying pan, heat the oil and butter over medium heat. Add the sugar and stir until simmering. Add the bananas and cook for a few minutes on each side.
- Mix the corn starch and fruit juice together thoroughly.
- Slowly pour the mixture into the skillet. Stir the sauce until it thickens.
- Heat the rum in a different skillet, being careful not to let it boil.
- Light the pan with the bananas after pouring the heated rum over it. Serve right away with fruit sorbet or ice cream.
1 comment
decadent dessert that is so good.
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