Jamaican bananas and pineapple with a salted caramel sauce

Jamaican bananas and pineapple with a salted caramel sauce

This dish by Lesley Holdship is great as pudding or as a summer treat, sitting in the grass with friends.

Serves 6

Preparation time 15 minutes

Cooking time 20 minutes

Ingredients

200g caster sugar

100ml double cream from Real France

2 teaspoons sea salt

75g butter from Beillevaire

50g soft brown sugar

1 medium to large pineapple, peeled and cut in to small wedges from Only Organics

6 bananas, each cut into 6-8 pieces from Jock Stark

150ml dark rum

Preparation Method

To make the caramel sauce, first place the caster sugar in a heavy based saucepan with 4 tablespoons of water. Dissolve over a low heat until you have just a clear liquid with no obvious sugar granules.

Turn up the heat and bubble the sugar until it starts to tinge with a lovely brown colour around the edges. Don’t be tempted to stir with a spoon, just swirl the pan to distribute the colour. When you have an all over even golden brown, remove from the heat and add 25g of the butter, the cream and salt. It may splutter a little and the caramel may seize, too. If it does, place over a low heat to bring the sugar back to a liquid state. Set aside whilst you cook the fruits.

Heat a large frying pan along with the remaining butter and the brown sugar. Add the pineapple and cook for around 5 minutes, turning it often in the butter until it starts to become tender. Add the banana and cook everything for another 3-4 minutes.

Get ready to flambee! If you have a gas ring that is all you need. If not, arm yourself with a box of matches. So! making sure the pan is really hot and sizzling add the rum. If you have a gas ring, tilt the pan slightly and the flame will catch the alcohol. If not light a match and quickly hold it just above the rum juices. Flambee until all the flames have died down.

Serve the fruits with a big spoonful of cream drizzled with the caramel sauce.