Bananas Appleton Foster
- Yield: 4 servings
Sabayon is the French counterpart to Italy's zabaglione, a creamy dessert traditionally made with egg yolks, sugar and sweet wine. This variation opts for Caribbean rum instead.
Ingredients
- 6 bananas, cut on a bias
- 8tablespoons (1 stick) unsalted butter
- 1 1/3cups brown sugar
- Juice of 1 1/2 oranges (the same oranges used for zesting)
- 1teaspoon ground cinnamon
- 3ounces Appleton Gold Rum
- Sabayon
- 8 egg yolks
- 4tablespoons sugar
- 1cup Jamaican Blue Mountain coffee, reduced to 1 1/2 tablespoons
- 3ounces Appleton Gold Rum
- Fried Zest and Garnish
- Zest of 4 oranges
- 2cups vegetable oil
- 4 long cinnamon sticks, for garnish
Instructions
- Heat butter in a medium saucepan and dissolve the brown sugar. Add the orange juice and cinnamon and bring to a boil over high heat. Cook for 1 minute, stirring frequently. Add the bananas and saute for about 1-2 minute to caramelize.
- Deglaze and flame pan with the rum. Set aside and keep warm.
- Make the Sabayon: In the top pan of a double boiler, combine the egg yolks, Appleton run, sugar and reduced coffee.
- Heat mixture in double boiler over medium heat (make sure the water in the bottom pan does not come to a boil), whisking constantly until thick in consistency.
- Fry the orange zest: Heat oil in a separate saucepan. Place orange zest in a fine mesh metal strainer over top of hot oil and fry, stirring continuously, until golden brown. This will happen very quickly, so be careful not to burn.
Plating:
- Mound the equivalent of 1 1/2 bananas in the center of a bowl and top with 1/4 of the butter/brown sugar sauce from pan.
- Drizzle the sabayon over the bananas and top with the fried orange zest. Garnish with the cinnamon stick.
Recipe provided bySandals LaSource Grenada Resort and Spa.