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Flambeed Thai Bananas Recipe

by Global Cookbook

Ingredients

1 Tbsp. sesame seeds 3 Tbsp. shredded coconut 2 Tbsp. butter 1 Tbsp. finely chopped fresh ginger 2 tsp chopped orange zest

2 lrg hard, under-ripe bananas, peeled, cut in half lengthwise 2 Tbsp. granulated sugar Juice of 1 lime 1/4 c. plus 2 Tbsp. cognac 1 x lime, cut into wedges for garnish

Directions

1. This is bananas Foster with an Asian spin. Serve plain or possibly with vanilla ice cream, and pass the chocolate truffles. This makes 4 servings when accompanied by ice cream.
2. Place small ungreased skillet over high heat. Add in sesame seeds and stir, toasting till light golden brown. Immediately tip out seeds onto paper towel and set aside.
3. Return pan to heat. Add in coconut and toast, stirring, till golden brown.
4. Immediately tip out onto another paper towel and set aside.
5. Place 12 inch skillet over high heat. Add in butter, ginger and orange zest.
6. When butter begins to bubble, add in bananas, cut side down. Sprinkle with sugar.
7. Add in lime juice and saute/fry bananas 1 minute. Turn them over and saute/fry till sauce begins to caramelize, about 1 minute longer.
8. Transfer bananas to hot dessert plates. Sprinkle with sesame seeds and coconut. Return skillet to medium-high heat and add in cognac. As soon as cognac is warm, ignite with a match and when flames die down, immediately pour sauce over bananas. Serve at once with lime wedges.

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