Strawberry Banana Spring Rolls With Caramel Rum Sauce 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.

RUM CARAMEL SAUCE

Steps:

• Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
• Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

TOFFEE BANANA SPRING ROLLS

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

STRAWBERRY BANANA SPRING ROLLS WITH CARAMEL RUM SAUCE

Steps:

• Make sauce:.
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
• Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
• Reduce heat to low.
• Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
• Remove from heat and mix in rum.
• (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
• Make the rolls:.
• Working with one banana at a time, peel, and cut in half.
• Take half at a time, and quarter longways.
• Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
• Sprinkle powdered sugar liberally on the wrapper.
• Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
• Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
• Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
• Seal with a little egg white.
• Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
• Hold in the refrigerator until ready to serve.

HOT APPLE CAKE WITH CARAMEL RUM SAUCE

Steps:

• Cake:.
• Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside.
• Cream butter with sugar in large bowl.
• Add eggs and beat well.
• Sift flour, spices, soda and salt; blend into butter mixture.
• Add apples,nuts and vanilla and mix thoroughly.
• Pour into prepared pie pan and bake until lightly browned, about 45 minutes.
• Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce.
• Sauce:.
• Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary.
• Add butter and continue cooking 30 minutes.
• Remove from heat and beat well.
• Add rum and blend thoroughly; serve warm.
• (Cake and sauce can be prepared ahead and reheated before serving.).

BANANAS FOSTER SAUCE

Steps:

• In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

TURON (SWEET FRIED BANANA SPRING ROLLS)

Steps:

• place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
• seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.
• In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.
• Drain on paper towels or sieve.
• Serve while still warm and the wrapper's crunchy.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE

Steps:

• In a blender, blend eggs with milk.
• Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
• Blend until smooth.
• Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
• To cook, heat a lightly buttered 7" or 8" crepe pan.
• Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
• Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
• Cook for a few seconds, just until lightly browned.
• Place on a plate and repeat with remaining batter.
• If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
• MAKE THE SAUCE:
• In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
• Bring to a boil; reduce heat and simmer for 2 minutes.
• The mixture will foam, so be careful it doesn't boil over.
• Set aside and let cool to room temperature.
• Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
• If desired, sprinkle with a few berries, extra slices of banana, or pecans.
• Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
• Makes about 8 crepes, depending on size.

PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE

Steps:

• Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
• In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
• Bake 8-10 minutes or until set. Cool 5 minute.
• To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
• For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• Beat in eggs, one at a time, just until blended.
• Spoon 3 cups of the mixture onto crust; spread evenly.
• To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
• Spoon over mixture in pan.
• Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
• Turn oven off; open oven door at least 4 inches.
• Let cheesecake remain in oven for 30 minutes.
• Cool in pan on cooling rack for 30 minutes.
• Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
• For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
• Remove from heat, and stir in the evaporated milk.
• Let cool, and stir in the rum.
• Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
• Top individual slices with warm sauce and whipped cream if desired.
• Store cheesecake in the refrigerator.