- Two bananas for two servings,
- Two oranges,
- Three tablespoons of clarified butter,
- Two or three tablespoons of cane sugar / Demerara /,
- Two tablespoons of brandy or cognac,
- A pinch of cinnamon,
Squeeze the orange juice. Peel the bananas and slice them in half. Fry in butter on both sides in a pan, then put aside. Pour sugar into the pan and lightly caramelize, pour cognac and evaporate when stirring. Then add the juice, sprinkle with cinnamon and reduce the sauce till a slight thickening / about 5 minutes /. Put the bananas into the sauce and heat them. Serve warm, why not with a glass of cognac / who still drinks cognac today? /.