Which is why I love this recipe.
Right, let's talk about drinks cabinets. Are you like me and have a drinks cabinet full of fairly random spirits that almost never get drunk (I drink gin, but that's pretty much it on the spirit front), but which have been acquired:
|The Carrot-Towers Drinks Cabinet - I have drunk all the gin :-(|
- As gifts (please, can people stop buying Carrot-Man bottles of whisky)
- Because they tasted nice on holiday (why does a lurid orange liqueur in a weird bottle taste fabulous on holiday but like cough mixture when you get it home?)
- For totally unknown reasons (yes, stone-effect bottle whose label has fallen off, I am looking at you here)
The recipe is based on one in Clare Connery's Store Cupboard Cookery book and is easy adapt, depending what you've got in the house. It serves four.
- 4 bananas
- 25g sugar, brown is best. Honey would probably be good too
- Grated rind and juice of an orange (or just a glug of orange juice and some candied peel, if that's what you have to hand
- 1/4 tsp ground cinnamon
- 4 tbsp spirit or liqueur of your choice. I used some Dark Rum (& finished the bottle! Hurrah! and some Bacardi Coconut Rum - it was a present, honest)
- Some dessicated coconut
|My tiles are awful, I know, I'm sorry|
- Peel bananas and cut in half longways
- Place in a shallow dish (the only banana sized dish I have is a loaf tin, which worked brilliantly)
- Put everything else, except the coconut, in a small saucepan and heat up gentle until the sugar melts
- Pour over bananas
- Cover in foil
- Bake in oven at 190c (ish) for 15 minutes (ish)
- Plate up and sprinkle with dessicated coconut
- Serve alone or with ice cream (I also served with shots of the coconut rum)
Yum! I wish I'd make double the amount!