Bananas Stuffed with Rum Butter Cream
(Figues Bananes Fourrees — Haiti)
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- 2 tablespoons seedless black raisins
- 2 tablespoons plus 1 teaspoon dark rum
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 3 large ripe bananas
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup coarsely ground peanuts, walnuts, almonds or pecans
- 12 glace cherries (candied cherries) - optional
- Soak raisins in the 2 tablespoons rum in a small bowl. Cream butter and confectioners'
sugar with an electric mixer in a small bowl. Beat in the remaining 1 teaspoon rum.
- Peel bananas and cut them in half crosswise and then lengthwise. Sprinkle with
lemon juice. Arrange the bananas, flat side up, on a serving plate. If you are going
to serve the bananas immediately, you do not have to sprinkle them with lemon juice.
- Fill a small pastry bag, fitted with the tip of your choice, with the rum butter
cream. Pipe the rum butter cream along the length of each banana (or just spoon
about 2 teaspoons rum butter cream on top of each banana). Garnish each with the
rum-soaked raisins and the nuts. The leftover rum from the raisins can be sprinkled
on the bananas, if desired.
- Put a cherry on top of each banana and serve at once,
or refrigerate and serve within 8 hours.
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