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 offers a premium demerara to environmentally conscious gourmets. 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.
[caption id="attachment_7780" align="alignleft" width="150" caption="Here's why flambe is best left to the professionals! Yikes! photo courtesy of waltgarrisons.com "]
You can find Florida Crystalsï¿½ Demerara Sugar at just about any retailer; pick up some the next time you go shopping.ï¿½ Then bring it home and try it in this delicious, seasonal recipe for Bananas Foster.ï¿½ ï¿½Bananas 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. ï¿½Traditionally, the butter, sugar and bananas were cooked, and then the alcohol was added and ignited. You can certainly try it that way if youï¿½d like (personally I am a little leery of ï¿½ignitingï¿½ anything outside of the fireplace).ï¿½ Also, weï¿½ve substituted the brown sugar for Florida Crystalsï¿½ Demerara Sugar.ï¿½ Demerara provides the same complex , mellow flavor as brown sugar but it retains a slight crunch , adding a wonderful texture to this creamy dessert. ï¿½The bananas and sauce are then served over the ice cream. ï¿½ï¿½The dish was created in 1951 by Paul Blangï¿½ at Brennan's Restaurant in New Orleans, Louisiana.ï¿½ It was named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman. ï¿½ï¿½Now 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.
3 Tbsp - butter
3 Tbsp - Florida Crystals® 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 Florida Crystals® 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.
3 to 4