Bananas in Caramel Sauce

Peel the bananas and cut them into 3 pieces. Heat the butter in the wok, pour in the bananas and heat until they start to soften. Remove the bananas and place them on the serving platter. Add the sugar to the butter in the wok form, stir until it melts and make until caramelized.

Add the rum, stir briefly and pour everything together on the spot over the bananas. Cool and sprinkle with the almond slivers before serving.

Geling Tip:

Heat the oil generously (visible formation of small ripples on the surface). When hot, butter and other fats begin to foam and form bubbles. However, they should not develop smoke or turn brown. If smoke develops, remove the frying pan from the heat and let it cool down a little before using it again.

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