- Make a caramel with the sugar and a little water. When it's ready, stop the cooking by pouring in the rum and let it reduce to evaporate the alcohol. Then add the lemon juice, the remaining water, the vanilla pod and citrus peel.
- Bring to the boil, remove from heat and dip the bananas till completely coated. Leave them in a warm place so the temprerature remains at around 60ºC for 20 min. It is important not to let them boil.
- Assembly: Cut the bananas in half and place 3 halves on a plate. Add the cooking juices, and flambee. Top with citrus peel and add, above or beside or above, diced "pa de Pessic" a typical Catalan spong cake, like lady fingers.
Malvasia Terreguia 06, d.o. La Palma