Recipe of the month: Flambéed bananas

Use bananas or any other fruit in this recipe to impress those guests! 

   Flambéed bananas

Serves 4 - 6

60 g butter

80 ml (1/3 cup) brown sugar

125 ml (½ cup) fresh orange juice

5 ml (1 tsp) finely grated orange rind

6 ripe bananas, peeled and sliced in lengths

60 ml (¼ cup) Simonsvlei chenin blanc

60 ml (¼ cup) brandy

30 g roasted flaked almonds (optional)

2 ml (1/4 tsp) ground cinnamon

1. Heat the butter in a large frying pan.  Add sugar and stir until dissolved.

2. Add the juice, rind, wine and bananas to the pan and simmer for about 2 minutes.

3. Heat brandy slightly, then pour over bananas and ignite. Allow the flames to subside.

4. Serve bananas with sauce and sprinkle with roasted flaked almonds and cinnamon.

Tip: The brandy must be hot before it will light, as well as the sauce. When the brandy has burned off, the flame dies away naturally, leaving only the essence.