Ingredients
- 1/4 cup melted butter
- 3/4 cup brown sugar optional
- 1 tsp New Mexican red chile, such as Chimayo finely ground
- 5 each firm bananas peeled and sliced lengthwise
- 3/4 cup dark rum
Servings: servings
Instructions
- In a large skillet, Combine the butter, sugar, and chile in a large skillet and stir over low heat. Add the bananas and cook gently until they are just soft, turning once.
- Add the dark rum and allow it to heat up for a minute or two. Throw a lighted match into the skillet and set the bananas aflame. When the flame dies out, transfer the bananas to serving plates, remove the match, spoon some of the sauce over them, and sprinkle with the allspice. Variation: Sprinkle the bananas with toasted coconut, too.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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