Up

Apricot Brandy Pound Cake

American Trifle

Babas au Rhum

Baklava

Banana Boat Soufflé

Banana Cinnamon Doughnuts

Crazy Cake (submitted by Nicole Vaughn)

Kiwi Fruit Gelato

Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

Three Berry Pecan Crisp(submitted by Rochelle Brown)

Freedom Valley Sunshine Pie

Tiramisu

Banana Boat Soufflé

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Fruits Recipes With Alcohol
Desserts

Amount Measure Ingredient -- Preparation Method
4 bananas
4 tablespoons fresh lemon juice
powdered sugar
1 tablespoon cornstarch
1/2 cup light cream
2 large eggs -- separated
2 tablespoons rum
1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel.
2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside.
3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick.
4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You won't need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use.
5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.
6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture.
7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar.
8. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon.