Name: Flaming Bananas
Yield: 4
Cuisine: French
Ingredients: Bananas: 4 (not too ripe); Butter: 40 g; Sugar: 120 g; Orange Juice: 1 glass; Rum: 30 g

Iyaya:

Cuisine:

Varanise

20
Veiqaravi 4
Rawarawa

Gacagaca

4 (not too ripe) Jaina
40 lako Bata
120 lako Suka
1 iloilo Wainimoli
30 lako Vga

IDusidusi

Na yameyame ni Jaina sai koya e dua na iwalewale digitaki ka vakasakiti sara kevaka me a cakava e matadra na vulagi’ mata! Oqo na ivakalomavinaka, vinaka me tovolea na vuanikau ena dua na sala duidui mai na kena, sa na dua na kerekere veivakurabuitaki. Oqo na vuna e dodonu me tu vakarau ena veigauna uasivi me vaka na vakayakavi vata ni bibi, ena gauna ni Siganisucu, marautaka na diners kei na kamikamica appetizing kei na flamboyant na mana ni amazes.

Na flambè vinaka sara ena rawa talega e dua na yavu ni brandy, brandy se cecere marnier, tabaki ira na na rum: Digitaka iko yavutaki ena nomu tovolea! Flambation e dua na iwalewale ka sega ni taura na levu ni gauna me baleta na oqo gona na isaluwaki, baleta ga ni na Jaina malua sara vakalevu ka vakamareqeti vakalevu cake.

Na ikalawa

1 Cakava	To prepare the flaming bananas, start by squeezing the orange and filtering the juice.
2 Cakava	Then take a non-stick pan over the heat and melt the sugar. When it starts to caramelize, taking the dark blond color, add the butter.
3 Cakava	As soon as the butter has melted, add the peeled bananas in the pan over a gentle heat for 1-2 na miniti. Turn them gently on both sides taking care not to break them and making them absorb the heat evenly.
4 Cakava	At this point add the rum and let it catch fire, slightly tilting the pan towards the flame or using a pastry torch. When the flames have faded to disappear completely, remove the bananas from the pan and set aside.
5 Cakava	In the caramel left in the pan, add the orange juice and emulsify with a wooden spoon.
6 Cakava	Then put the bananas in the pan and cook them again, turning them for a uniform cooking.
7 Cakava	Now that the bananas are cooked cut half a banana into rounds and arrange it in a dessert plate. Add the other banana to the banana and pour the caramel sauce on top of both. You can serve it by leaving the whole banana flanged or by cutting it, in whole or in part, into slices to be placed side by side for an elegant presentation of the fruit. You can also serve these delicious flambéed bananas with a scoop of vanilla or chocolate ice cream.