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1 Tasse | sugar |
1 Tasse | heavy cream |
1/4 Tasse | rum |
1 Teelöffel | cinnamon |
1/4 Teelöffel | nutmeg |
1/4 Tasse | raisins |
6 | Bananas |
1 | Nine-inch homemade or prepared |
| Fully-prebaked tart shell |
1 1/2 Tasse | Homemade pastry cream; chilled |
| Whipped Cream |
| Mint sprigs; for garnish |
| Confectioners' sugar; for garnish |
Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet, combine sugar with 1/4 cup water and bring to a boil, stirring, over medium heat. Cook, stirring often with wooden spoon until sugar turns to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and carefully stir in cream, rum, spices and raisins (mixture will bubble furiously). Return pan to heat and boil 3 minutes. Peel bananas, slice them on the diagonal, and add to caramel sauce, turning to coat thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven and let cool. Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. Arrange cooled bananas in a decorative pattern over top of tart; drizzle with a few spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative rosettes on top of tart and garnish with mint sprigs and confectioners' sugar. This recipe yields 8 to 10 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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