Wednesday, February 9, 2011

RECIPE - Bananas Flambéed with Cachaça (Banana Flambada com Cachaça)

There's nothing particularly Brazilian about flambéed bananas - unless the liquor used for the flambéing is cachaça. Then it becomes very Brazilian indeed (as well as marvelously delicious).

This recipe calls for bananas to be sautéed in a mixture of carmelized sugar and butter, then flambéed with cachaça. If you're not sure how to flambé safely, click here for simple instructions. If you don't have access to cachaça, you can use other types of spirits, such as cognac, brandy or rum, as long as the liquor is 80 proof (40% alcohol by volume). Liquors with a higher proof are dangerously volatile, and those with lower proof may not light.

This dessert can be served plain, or if you wish, accompanied by whipped cream, crème fraîche , or vanilla ice cream.
RECIPE - Bananas Flambéed with Cachaça
Serves 4

1/2 cup unsalted butter
3 cups granulated white sugar
4 sweet, just-ripe bananas (banana prata), halved lengthwise
1 Tbsp cachaça
In a heavy, deep frying pan, preferably cast-iron melt the butter, then add the sugar. Cook, stirring constantly until the mixture carmelizes, turning a rich brown. Add the bananas a saute them on both sides until they are cooked through and softened. Add the cachaça and flambé the dish.

Remove from heat, and using a spatula, carefully place two pieces of banana on each of four dessert plates. Spoon a bit of the carmelized sugar mixture over. Serve immediately with any of the suggested accompaniments.

Recipe translated and adapted from Cozinha Regional Brazileira by Abril Editora.

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