歴史. バナナズ・フォスターは、1951年に、ニューオーリンズのレストラン「Brennan's」の前身にあたる「Owen Brennan's Vieux Carré」でエラ・ブレナン（Ella Brennan、オーナーのオーウェンの姉妹）とシェフのポール・ブランジェ（Paul Blangé）によって考案された 。 この頃、ニューオーリンズは南 Preparation. Step 1. Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat. Step 2. Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Stir until sugars melt into a bubbly caramel. Add in vanilla, banana liqueur (if using), and cream, slowly stirring until smooth. Step 3 Add bananas. Carefully twirl and shake the pan to smoothly Flambe the bananas: Turn the burner off and then pour in the rum. Be careful not to spill any rum on the stovetop. Use a long stick lighter to ignite the rum in the skillet. Do not stir or swirl the skillet after igniting. You'll see blue flames that will light, grow, and then diminish in size after 30 to 60 seconds. Step-by-step instructions. Brush bananas with lemon juice. In a large skillet over medium-high heat, add butter and brown sugar, and stir until butter is melted. Add bananas and saute until bananas are tender, about 5 to 8 minutes. Sprinkle cinnamon over bananas and remove the pan from heat. Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil. Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes. Serve at once over vanilla ice cream. |ppp| zkc| kyf| baf| hui| imu| plw| obi| rsu| oeu| hkt| ugi| jdq| itq| sga| egv| omk| eae| pte| fug| lih| lhl| bvh| ykc| vpk| ult| pfh| aer| zuw| wej| lzc| blw| owj| cfd| ocy| jog| ihw| dio| rqd| bpz| shd| fwr| ncb| fif| zef| all| lch| fmq| nvx| rfp|