• Preparation time : 15 mn
• Cooking time : 15 mn
• Cost : cheap

For this recipe, you will need Mini-Cocottes. They are colourful individual ovenproof dishes.  Some have some funy shapes, such as a heart, but traditionnaly, they are round.

Ingredients : 6 servings

• 2 pineapples
• 2 oranges
• 3 bananas
• 1 lemon
• 130 gr butter
• 60 cl white sugar
• 10 cl Cointreau liqueur

Step 1

Press the oranges to get some orange juice. Press the lemon as well, and keep the lemon juice in another bowl.

Step 2

Peel and slice the bananas in 3 sections, lengthwise. Pour half of the lemon juice over.

Step 3

Peel the pineapple and dice it. Pour the other half of the lemon juice over. Tips : you want to know how to cut a pineapple ? Have a look to “How to cut a pineapple” on this website, in “Tricks” category !

Step 4

Preheat the oven 90°C. Put a small dice of butter (5 gr)  in each Mini-cocotte place in the oven.

Step 5

Meanwhile, in a pan, brown banana and pineapple with 100 gr butter on medium heat for 5 mn. Drizzle some sugar and mix delicately, until they get caramelised (about 3-5 mn). Add the orange juice and bring to a boil. Then lower down the heat and simmer on low heat for another 3 mn.

Step 6

Pour the Cointreau liqueur in a small pan, and heat on high heat (the alcohol should be almost boiling).

Cointreau is a brand of triple sec liqueur, and is produced in Saint-Barthélemy-d’Anjou, a suburb of Angers in France. Cointreau sources its bitter oranges.

Step 7

Remove the Mini-Cocotte out of the oven. Fill them with banana and pineapple. Top with hot Cointreau liqueur.

Step 8

Serve immediately. Each guest will flambé the Mini-Cocotte before eating.

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