Serves: 4
Total Calories: 133
1. Prepare 1/2 recipe eggnog drink, if using homemade. In a small, dry, heavy saucepan or nonstick skillet cook the sugar, stirring over medium heat until melted and golden brown. Remove the skillet from the heat. Stir in the butter and juices. (Some of the caramel may harden, but will melt again.)
2. Return pan to the heat and cook until blended and the caramel melts, 5 to 8 minutes. Add the bananas and turn to coat with the caramel. Cook 1 to 2 minutes until heated through and slightly softened. To serve, spoon 3 tablespoons rompope into each of 4 small dessert bowls. Divide the bananas evenly and spoon 2 to 3 tablespoons of the sauce over each serving. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramelized Bananas with Mexican Eggnog Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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