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Banana Rum Flambé

one firm banana
1 oz unsalted butter
1 tbsp muscovado brown sugar
2 oz. 60ml dark rum
heavy cream (double cream)

One banana per person should be plenty, but scale up if you're ravenous—the quantities given are per banana. Your bananas should not be overripe.

Slice banana in two, lengthwise. Fry gently in butter and sugar, turning when the bananas begin to color. When ready to serve, add the rum, flamber (light it with the flame of the gas, or otherwise), deglacer (mix all the sugar and butter into the rum, add a little water, or more rum, as required). Serve with ample heavy cream, or walnut ice cream.

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