Flambéed Plantains and Figs with Rum and Cinnamon

I met an Australian surfer in Lima at The House Project. He hit the water morning and evening almost every day for the three weeks or so that I knew him. We never really had a conversation until I saw him carrying a bottle of rum and a lighter. That wasn’t so unusual, but then I saw the bananas and a package of cinnamon…

So I asked him the obvious question: “Are you making flambéed bananas?”

“Yes. I have this great recipe that I made with friends in a hostel up north by the beaches in Mancarà, and my friends and I was telling friends here about it. So we’re going to make it again here.”

“I’ve got a great recipe for that too. Where’s yours from?” I asked. And so went out conversation, until the idea had firmly taken hold in my mind that I’d make flambéed bananas too. I hadn’t eaten dessert in ages (but was getting more than enough sugar from all the exotic local fruit).

And since I was also at the time thinking about Becky Selengut’s recipe for caramelized figs and tomatoes with seared tuna, and happened to have some beautiful black Peruvian figs, a few days later I found my Australian surfer and asked if he wanted to contribute some rum in return for a serving or two of the finished product. He said yes and we compared recipes. They were about the same. Mine was based off Bonny Stern’s Heartsmart Cooking. And I finished mine with lime  to the pure the sweetness of the fruit and sugar, while he didn’t. The fun part is lighting the whole thing on fire. If you’re doing it with matches like we were, be careful…It’s dramatic. You’re probably going to need your hand again at some point.

Flambéed Plantains and Figs with Rum and Cinnamon

The difference between bananas and plantains is pretty small, but there’s a whole lot more sweet-and-sour flavour in the starchy fruit than in your generic Chiquitas. Either works. You’ll just have to add more or less lime juice accordingly.

2 large bananas, cut lengthwise in half and then into thirds or halves widthwise
4 fresh black figs, optional, cut in half (I can’t bear to use the green ones before they’re so amazing un-cooked, just eaten on their ow. If you have an overabundance of either, though, use what you will)
2 tsp oil
2 tbsp cane sugar (or brown sugar)
1/2 tsp cinnamon
pinch salt
1 shot rum (cheap is good)
juice of half a lime

Combine oil and sugar in large skillet. Bring to a simmer. Add fruit in a single layer. Sprinkle with salt and cinnamon. Reduce heat simmer gently. Cook for about 2 minutes per side, or until softened without becoming mushy (depends on thickness of the bananas or plantains). Don’t overcook the figs. Think about adding them a little later in the cooking process, like when you turn the bananas, if you really think they’re going to fall apart.

Now the fun part. Have a long BBQ lighter or long match ready. Move the fruit gently to the side of the skillet. Turn up the heat and pour the rum over top of the space you just made. Light the rum on fire. Move the fruit back to the flaming area and gently swirl. The flame will go out on its own. You can blow it out if it’s still lingering after 30 seconds. Squeeze over the juice of half a lime. Serve immediately, optionally with vanilla or coconut ice cream. This is especially dramatic if made at night and the lights are out when you light it on fire. So much better than a birthday cake…