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Roasted Bananas & Blood Oranges With Rum




Source of Recipe


Adapted from High Heat: Grilling and Roasting Year-Round With Master Chef Waldy Malouf


List of Ingredients




3 blood oranges

1/4 cup dark rum

1 tsp allspice berries

2 cloves

1/2 cup packed brown sugar

2 tbsp butter

1 tbsp lemon juice

1/4 tsp each: freshly ground pepper, ground cinnamon

1/8 tsp ground nutmeg

4 ripe bananas, peeled, halved lengthwise

Recipe



Squeeze 1 blood orange. (You should have about 1/3 cup juice.) Cut tops and bottoms off other 2 oranges. Stand each up and cut off peel and pith with small, sharp knife, following curve of fruit, until flesh is exposed. Working over bowl, tease segments of fruit apart and discard membranes; let fruit and any juices fall into bowl. Reserve.

In small pan over medium heat, stir together juice from first orange, rum, allspice and cloves.

Bring to boil over high heat, then reduce to low and simmer 5 minutes.

Add sugar and simmer until syrupy, about 5 minutes. Remove from heat, stir in butter, lemon juice, pepper, cinnamon and nutmeg.

Discard allspice berries and cloves.

Lay bananas in single layer in 9-by-13-inch baking dish, cut sides down.

Drizzle sauce over top. Scatter reserved orange segments and their juices over top. Bake in preheated 400F oven until bananas are golden, and sauce is thick and browned, 15 to 20 minutes.

Makes 6 to 8 servings.