This Butterscotch Bananas Recipe is our version of Bananas Foster, minus the flambé. We saw it being made on television and immediately had to try it. We’ve tweaked the recipe, and it’s now my daughter Athene’s favourite dessert (minus the alcohol). You don’t have to use bananas; in fact, Athene prefers it with pears. You can use any reasonably solid sweet fruit like apples, peaches or pears – just peel the fruit before cooking. It’s a simple, fast and delicious recipe. Caramelly, butterscotchy bananas with booze. Yum!
– 110 g (4 oz) butter
– 90 g (3 oz) brown sugar
– 4 bananas (peeled and sliced lengthwise in half)
– 1 tbsp whiskey, brandy or rum
1. Melt the butter in a frying pan over medium heat. Add the sugar and cook for about 4 minutes, stirring constantly, until the sugar melts. It will be all bubbly and golden. Watch out: it’s crazy hot.
2. Add the banana to the butterscotch and cook until the bananas are warmed through and start to soften.
3. Pour in the booze, stir through and cook for about 30 seconds.
4. Remove from the heat and serve immediately – the butterscotch can start to split as soon as it comes off the heat. Eat it with vanilla ice cream.
Born in Detroit but raised in County Clare Theresa Storey now lives in rural County Limerick where she puts her Botany degree to good use growing fruit and vegetables and managing the family orchards and woodland.
She uses the fruit of her labour to make fabulous preserves for her company The Green Apron which has won many national and international food awards.
She also teaches sustainable living, blogs and tries to keep up with her three kids.
From Fruit on the Table by Theresa Storey, published by The O’Brien Press. Priced €19.99/£16.99, available from all good bookshops now.