Caramelized Rum Banana
1.
Prepare materials
2.
Dry raisins and cranberries soak them in hot water and soak them in rum for 10 minutes.
3.
The banana is cut vertically in the middle.
4.
Put butter in a non-stick pan and melt the butter over low heat.
5.
Boil the white granulated sugar until it is caramel color.
6.
Put in the cut bananas, fry on one side and then turn over and fry until the surface is soft and browned.
7.
Add the raisins and rum.
8.
Use a lighter to light the rum in the pot, turn the pot gently after the fire is off, sprinkle a little almond flakes, and serve while hot.
Tips:
1. Bananas should be made with moderate ripeness. If they are too ripe, they will rot at the touch of a touch. If they are too raw, they will not have enough fragrance.
2. Rum can also be replaced with any taste of wine you like.
3. The ignition process is actually only a few seconds, so be careful when operating, there is no danger