• 4 Bananas

  • 1 cup brown sugar

  • Zest of 1 orange

  • 2 Vanilla Beans spilt

  • 8 tablespoons sultanas macerated in Rum

  • 1 Glass Rum

  • 1 cup Water


  • 1.

    Macerate the sultanas with rum.

  • 2.

    To make the caramel sauce, place sugar, water and vanilla beans in a saucepan and reduce until a caramel is formed. Slightly thicken with cornflour.

  • 3.

    Cut banana, lengthways leaving skins on and fry with butter until they turn golden brown. Flambe with some rum.

  • 4.

    To serve, place the banana on a plate, cover with sauce and sprinkle with sultanas. Garnish with Vanilla icecream and vanilla beans.

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