Oranges and bananas in honey-rum sauce for a Father’s Day dessert

SouthAmerica June 15, 2020July 21, 2023 Abuelo rum, dessert, Flambe, Oranges and bananas, south america, south america to the world, southamericatotheworld, southamericatotheworld.com

With Father’s Day coming up soon and taking in consideration our current circumstances. We know how much it has changed from prior years. Thus, this time we want to share a recipe with some of the simplest ingredients. Therefore, oranges and bananas are today’s principal components for this dessert. To add more sweetness to it, we have a honey sauce with a splash of rum. To make this 2020 Father’s Day special.

Ideally for this dessert you want to use; sweet, seedless oranges, because they will be soaked in rum. The rum we are using is Abuelo from Panama, which is easy to find here in Quito, and bananas are always available, after all we are in the land of the largest exporter of bananas to the world.

It’s best to start this dessert in the morning to allow the orange pieces absorb the rum. And before serving this dessert; either lunch or dinner, is when the honey sauce is made.

Serves 4

Ingredients:

2 oranges

2 bananas

4 tbsps. of Honey

2 tbsps. of Sugar or more if you like

Rum

Juice of half a lime

Maraschino cherry or some mint to garnish (optional)

Preparation:

Start with the oranges. Peel and cut through the membranes to segment the oranges, then cut them up in bite sizes. Place them in a small bowl with the rum. For two medium-small size oranges I use two tablespoons of rum. I am using Abuelo brand, that is what they have available here, and it is a good rum from Panama. You can soak them for at least 3 hours but remember to mix them from time to time.

Right before serving, cut up the bananas and drizzle with the lime juice to avoid getting them dark. Mix the oranges and bananas and arrange them in serving dishes. Set aside until you have the honey-rum sauce ready. And for this, in a small frying pan over medium-low heat, pour 4 tablespoons of honey, 2 tablespoons of sugar, some water if needed, and gently mix until completely melted. To this add 4 tablespoons of rum and flame it. This is known as Flambé. You do this by carefully lighting a match, to let the alcohol burn. Remove from stove, let the flame go out, and pour sauce over the fruit. Garnish if you like and enjoy!