Friday, July 27, 2007


Billy's Booze Bananas

Just in case, the shy sun comes out and temperatures rise, here is a smashing way to finish off a barbecue.

On a holiday in the Dordogne some years back, I stocked up with as much of the local produce, especially booze, as I could squeeze into the car.

On unpacking, I found a litre of Sarlat Noix, one of the many nut liquors from the area. Never quite knew what to do with it until, my creative juices fueled by barbecue beer, I got an inspiration as a few bananas blackened on the barby flames.

When the bananas were ready, they were peeled and laid on icecream. Then a tablespoon or two [maybe three] of the liquor were added. The delicious dessert was quickly dispatched - it must eaten quickly - and it became a back-garden favourite.

The Sarlat Noix eventually ran out but red rum is a more than handsome replacement.

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