Demerara sugar is a type of unrefined sugar with a large light amber grain. Crystallized from the initial pressing of sugar cane (as opposed to sugar beets), the minimal processing gives demerara sugar a unique flavor and crunchy texture.
Because demerara sugar is less refined than traditional sugar, it has a rich, creamy, almost caramel like flavor which enhances just about anything you use it in. The large grains also remain crunchy through cooking, which makes demerara sugar a great choice to sprinkle on pies, sugar cookies and the like which might otherwise have a uniform texture. Hint: next time you make cinnamon toast, make it with demerara sugar – you will *not* be disappointed!
In particular, Florida Crystals CarbonFree Organic Demerara sugar (say that real fast, 7 times) offers a premium demerara to environmentally conscious gourmets. That’s you, right ??! Florida Crystals products are the very first sugar products to be certified CarbonFree by Carbonfund.org. This label indicates a product’s carbon footprint was rendered neutral through greenhouse gas cutting measures. They’re truly going the extra step, the sugar is great and you can buy it pretty much anyplace – why not give it a try?
You can find Florida Crystals Demerara Sugar at just about any retailer; pick up some the next time you go shopping. Then bring it home and try it in this delicious, seasonal recipe for Bananas Foster. Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. Traditionally, the butter, sugar and bananas were cooked, and then the alcohol was added and ignited. You can certainly try it that way if you’d like (personally I am a little leery of
“igniting” anything outside of the fireplace). Also, we’ve substituted the brown sugar for demerara Sugar. Demerara provides the same complex , mellow flavor as brown sugar but it retains a slight crunch , adding a wonderful texture to this creamy dessert. The bananas and sauce are then served over the ice cream. The dish was created in 1951 by Paul Blangé at Brennan’s Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan’s who was then New Orleans Crime Commission chairman. Now if there ever was anyone who needed a good dose of rum with his bananas, it would be the chairman of the New Orleans Crime Commission.
And as long as you’re planning dessert, check out the “Fizz and Finales” section on our website where any one of our sparkling or dessert wines would pair wonderfully well with the bananas foster. While some still wines pair well with desserts, a true dessert wine adds a special touch and can make a wonderful finish to a meal, with or without sweets. Or try any of our champagnes or other sparklers with this to make it extra special.
3 Tbsp – butter
3 Tbsp – demerara Sugar
1/4 tsp – ground cinnamon
1 Tbsp – lemon juice
2 Tbsp – dark rum (or water)
1 Tbsp – banana liqueur (or water)
2- ripe bananas, peeled and sliced
4 servings vanilla ice cream
Pinch of nutmeg
In a medium skillet, over medium-low heat, melt the butter. Stir in the demerara Sugar, cinnamon, lemon juice, rum and banana liqueur. Cook and stir until mixture is bubbling and syrupy. Add the bananas and cook until they begin to soften, about 1 to 2 minutes. Spoon hot bananas and syrup over ice cream. Garnish each with a pinch of nutmeg. Serve immediately.
Serving Quantity: 3 to 4