| Recipe from the Black Countess of Rhum BananasIngredients4 bananashum20 g cane sugar15 g grated coconut PreparationChoose ripe bananas, cut them exactly in half lengthways, without peeling them. Put them on a plate, wet them with half a glass of rum and let them macerate for half an hour. Put them on the hot grill, with the cut part facing upwards and cook for 5 minutes. Sprinkle with sugar and continue to cook for about 10 minutes, until the pulp becomes very hot and soft. Transfer the bananas on individual plates and sprinkle with grated coconut. |
