½ cup white sugar
1 cup light brown sugar
3 Tbs. evaporated milk
2 Tbs. butter
2 oz. white rum
4 bananas
8 - 16 tsp. chopped peanuts
In a small skillet: Heat: ½ cup WHITE SUGAR, 1 cup LIGHT BROWN SUGAR, 3 Tbs. EVAPORATED MILK and 2 Tbs. BUTTER. Cook until sugar caramelizes (i.e., melts and starts to turn brown). Stir in 2 oz. WHITE RUM and cool. Slice 4 BANANAS. Arrange ½ BANANA per person in compote dish. Spoon 3 to 4 Tbs. CARAMEL SAUCE over bananas. Sprinkle 1 to 2 tsp. CHOPPED PEANUTS over caramel sauce.
Serves 8.
country : Senegal
course : dessert
source : The African Cookbook / Bea Sandler