Sangsters Banana Rum Cream Recipes

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

JAMAICAN RUM CREAM

Steps:

• 1. Mix all ingredients in a blender and run on a low setting for a minute, just long enough to blend.
• 2. Refrigerate for an hour for flavors to blend. Serve over ice, in coffee, over ice cream, or in any way one would use Irish cream. It has the same texture but not the bite of whiskey. Keeps for 2 weeks in the fridge, I'm told. It never stays around long enough at our house!

BANANA RUM CREAM

Steps:

• In a shaker half-filled with ice cubes, combine all of the ingredients.
• Shake well.
• Strain into a cocktail glass.