Al Hasa Cookbook - 1976

4 ripe bananas
3 tablespoons butter or margarine
1 tablespoon orange peel (grated)
1 tablespoon brown sugar
1 (10 ounce) package frozen red raspberries (thawed)
2 tablespoons brandy or brandy flavoring

Peel bananas; cut in half lengthwise. Melt butter in a 10-inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.

To serve: Pour 2 tablespoons warmed brandy into ladle, ignite, pour over bananas when flame dies out.

Yields: 4 servings

Irene Gaynor, Abqaiq