A simple dessert of pears, luscious brown sugar - that takes only minutes to prepare. You will only need:

  • 4 ripe pears, peeled, cored and thickly cut or sliced

  • 2-tablespoons brown sugar

  • 2oz butter

  • Powdered cinnamon dusting


First heat butter in a large frying pan, add pears and.fry 2-3 minutes, ‘til underside is golden. Turn the pears over and  sprinkle with brown sugar..Cook 2-minutes, ‘til pan juices become sticky..Serve immediately and drizzle pan juices over your pears. Dust with cinnamon.


Only 5 ingredients in this 15 minute recipe from French Guadeloupe; with warm sweet flavors, lime and cloves. All you need is:

  • 1 can sliced pineapple rings
  • 1 stick (1/2 cup) of butter, melted
  • 3/4 cup of brown sugar
  • Zest and juice of 2 limes
  • Pinch of ground cloves
Oil the grill and preheat to high. Combine melted butter and lime juice and separately, combine sugar, lime zest, cloves. Now dip the pineapple slices first in butter mixture, next in sugar mixture. Grill pineapple slices 5 min. on each side & serve. Great as a BBQ dessert or an afternoon snack.

Martinique's cuisine reflects its many cultures. The local Créole specialties combine the finesse of French cuisine with the spice of African cookery and the exoticism of East Indian and Southeast Asian recipes.  Cooking in France is an art form and the French Caribbean continues this delicious tradition.

When you go, remember you are in the Caribbean and the pace of life is quite different from the city life. In the West Indies, you need to downshift and relax into a tropical mode. If you do this, your patience will be richly rewarded. Try to arrive at restaurants before you are really hungry and allow extra time for your meals to be prepared and served. Now lets get to today’s recipe, which takes only about 10 minutes to prepare:

Martinique Rum Flambé Bananas

- 6 bananas
- lime juice
- 4 ounces sugar
- butter
- cinnamon
- old Rum from Martinique (substitute with Caribbean aged rum)

Peel the bananas, cut them in two, length ways. Pour lime juice over them and sprinkle them with a little of the sugar. Melt the butter in a frying pan and cook the bananas until each side is golden. Sprinkle them again with sugar and cinnamon; pour the rum over the bananas and when bringing to the table, set them alight. Your guests will enjoy, not only the fire works, but also the delectable, sweet delight of these Martinique Rum Flambé Bananas.

Enjoy - Josué


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About Josué, life and business in the

Josué Merced- Reyes is President of InterEmarketing, the Caribbean gastronomy, food and beverage consulting firm that specializes in the Hospitality Industry, as well as promoting products and services we enjoy.