Caribbean Recipes -- Deserts

SWEET POTATO NUTMEG PIE
  • 6 oz Morne Délice Nutmeg Syrup
  • 1/4 tsp Baron ground cinnamon
  • 1/8 tsp Baron ground ginger
  • 1/8 tsp fresh ground nutmeg
  • 1 pie shell
  • 2-3 sweet potatoes, enough for 1 cup cooked pulp
  • 1 egg, beaten frothy
  • 1 Tbsp unsalted butter
  • 1 Tbsp vanilla extract
  • 1/4 tsp salt
Sweet potatoes are one of those foods, like pumpkin, which seem to have their highest culinary expression in Caribbean cooking.
Peel, boil, and salt the sweet potatoes to make 1 cup of cooked pulp. Combine this with all the other ingredients in a mixing bowl. Beat for 2-3 minutes and set aside. Brush pie shell with 1 Tbsp. of Morne Délice Nutmeg Syrup. Spoon sweet potato filling evenly into pie shell. Sprinkle with cookie crumbs. Bake in oven at 325 F. for about 1-1/2 hours. Cool and serve with whipped cream. Makes one 8-inch pie.
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BANANAS FLAMBÉ
  • 4 large ripe bananas, peeled and halved lengthwise
  • 1/2 tsp Baron ground cinnamon
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup light rum
In a heavy skillet over moderate heat, melt the butter and add the brown sugar and cinnamon. Stir constantly until the sugar and butter combine and start to bubble. Add the bananas and simmer for 10-15 minutes. Add the rum and ignite. Let it burn briefly, shaking the pan gently to and fro until the flames die down. Cook another 5 minutes. Transfer bananas to serving plates, spoon sauce over the bananas, and serve at once.
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SUNDOWN
  • 1 scoop vanilla ice cream
  • 2 oz Morne Delice Nutmeg Syrup
  • 2 oz cola
  • 6 oz club soda
Mix nutmeg syrup and cola. Pour over ice cream. Fill glass with club soda. Stir and serve topped with whipped cream.
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