Bananas with butterscotch sauce
Sunday 10 May 2009
This dish is rich, but the bananas give a fresh, slightly lemony taste, balancing out the intense sweetness of the sauce.
The butterscotch sauce is almost impossible to get wrong, as the quantities of each ingredient are of little importance.
100g/31/2oz muscovado sugar
100g/31/2oz unsalted butter
100ml/31/2fl oz double cream
1/2 tsp vanilla extract
Allow 11/2 bananas per person
Start by making the butterscotch. Place all the ingredients bar the bananas into a small saucepan and place over a low heat.
Stir to allow the ingredients to melt and combine, but do not let it boil too much.
Remove from the stove and allow to cool until tepid.
Now peel and slice the bananas in half lengthwise, arrange on a plate, then simply pour the warm sauce over the top.
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