Even better than the classic version, our Bananas Foster is served over a round of flaky puff pastry and decorated with a spoon of cinnamon-spiked sour cream.
1.2 17.3-oz bag package Pepperidge Farm ® Puff pastry sheets (1 sheet), thawed
6 medium bananas, peeled
1 / 2 cup + 1 tablespoon tablespoons brown sugar
1 / 4 cup rum or 1 teaspoon soup. rum extract
2 tablespoons soup. butter
1 tsp soup. lemon juice
1 / 2 tsp. ground cinnamon
1 cup sour cream
Directions
1. Preheat the oven to 425 degrees F.
2. Unfold the pastry sheet on lightly floured surface. Cut the sheet of dough into a 9 inch circle. Place the circle of dough on a baking sheet.
3. Bake for 10 minutes or until crust is golden brown. Remove dough from baking sheet and cool completely on rack.
4. Cut bananas in half lengthwise and then crosswise into slices.
5. Heat sugar 1 / 2 cup brown rum, butter, lemon juice and cinnamon in a 10-inch skillet over medium heat to boiling. Cook and stir 2 minutes or until thickened. Add bananas and toss to coat.
6. Stir in sour cream and remaining brown sugar in small bowl. Spoon the banana mixture onto the pastry. Top with sour cream combination.
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