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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BANANA-FLAMBEE" "D" "2/7/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BANANES FLAMB\*(E'E" "bananes flamb\*(e'e, bananas saut\*(e'ed in butter, with sugar, spices, orange and rum"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A spicing up of a traditional dish.
Includes vanilla, of course.
.PP
From a web site for Reunion Island,
La gastronomie de la r\*(e'union:
.in +1
http://perso.wanadoo.fr/christophe.belluteau/accueil.htm
.in
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan"
.sp
.IG "4" "large bananas"
or 8 small, as appropriate for 4 servings; bananas must not be ripe
.IG "2 Tbsp" "butter"
.sp
.IG "1/2 cup" "brown sugar"
.IG "small glass" "orange juice,"
perhaps 4-6 ounces
.IG "" "juice from half a lemon"
.IG "pinch" "ground cinnamon"
.IG "pinch" "ground nutmeg"
.IG "large dash" "vanilla extract"
.sp
.IG "4 oz" "dark rum"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Mix together the orange juice, lemon juice, cinnamon, nutmeg, vanilla, and
sugar.
.SK 2
The bananas should be hard, even with a tinge of green;
ripe bananas will fall apart during cooking.
Peel the bananas, taking care to remove the filaments.
Cut them in half lengthwise if large, and quarter them if very large.
Saut\*(e' them in the butter and oil over medium heat (@5),
for about 3 minutes per side, or until golden.
Do the flat side first, if bananas were halved lengthwise.
Take care that they do not stick to the pan.
.SK 3
Add the juice and spice mixture and reduce a bit.
.SK 4
Add the rum and flame.
Serve as is or with vanilla ice cream.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Alternatively, coat the banana halves with light batter (flour, beaten
egg, flour), saut\*(e', sprinkle with sugar, and flame with kirsch or
rum (DIAT, page 544).
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
Bananes Flambées
 Ingrédients: (4pers.)
 -8 bananes de la réunion
 -5 cuill.à soupe de sucre roux
 -10cl de rhum
 -1 petit verre de jus d'orange
 - le jus d'un demi-citron
 -20gr de beurre
 -1 pincée de cannelle en poudre
 -1 pincée de muscade en poudre
 -1 goutte d'extrait de vanille ou 1 cuill.à café de sucre vanillé
                        Pelez les bananes en faisant attention de bien
                        enlever les filasses. Mélangez le jus d'orange
                        et de citron avec la canelle, la muscade, la
                        vanille et 2 cuill.à soupe de sucre.
                        Faites fondre le beurre avec une cuill.à soupe
                        d'huile dans une poële puis faites-y frire les
                        bananes 3mn sur chaque face à feu moyen.
                        Il ne faut pas que les bananes attachent.
                        Lorsque les bananes sont dorées, versez le jus
                        de fruits et laisser réduire un petit peu.
                        Mettez le rhum par dessus et faites flamber le
                        tout.
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