Cookerati

I was introduced to a cupcake company that uses Pama Pomegranate Liqueur.  Though I haven’t tasted Chocolate Pomegranate Cupcakes  by More – which by the way look fantastic, I have tasted Pama – and it is fantastically delicious.

I thought I could take the liqueur and use in in a sort of Bananas Not So Foster served on top of an almond pound cake.  I love cooked bananas, I love rum but since I love Pama, and this sweet Pomegranate Banana sauce over top of the cake was really really good, that’s what I used.  My son and husband agreed.  I made the almond pound cake using almond flour and cardamom, but I’m still working on the recipe.  However, the Bananas and sauce can be used as a topping for your favorite desserts – ice cream, cake, scones, etc.  I used only two bananas, and made slices to go on top of the cake better.  I also didn’t use the flaming rum.  I have a seventeen year old son who doesn’t need that much alcohol, I just wanted a taste of Pama in it.  So it’s  Not So Foster after all.  The Pama gave it a little fruitier taste; we thought it was yummy.

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup Pama liqueur
• 2 bananas sliced

Directions:

Melt butter in sauté pan along with brown sugar and cinnamon.  Cook this down to caramelize and reduce down a little – about 3 to 5 minutes.  Add in Pama liqueur, and simmer for another couple of minutes.  Stir in bananas until warm.  Pour your sauce over cake or ice cream or whatever  you desire.