In a large frypan, melt butter over medium heat. Add bananas and cook for 3 ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4. From The Gazette, 91/02/13.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (67%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 89.4mg||3 %|
|Potassium 58.7mg||2 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 14.1g|
|Protein 0.4g||1 %|
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Calories per serving: 156
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