Bananas Foster
Description
This 1950's dessert was created in a New Orleans restaurant since it was a major port of entry for bananas. It became an internationally loved dessert that is served in restaurants but can also be made at home.
Ingredients
1/4 c. butter (4 T.)
1 c. brown sugar, firmly packed
1/2 t. cinnamon
1/4 c. banana liqueur
4 ripe, firm bananas, cut in half lengthwise, cut in halves again (16 pieces)
1/4 c. dark rum
4 scoops of vanilla ice cream
Directions
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Combine butter, sugar and cinnamon in a flambé pan or skillet; place over low heat on an alcohol burner or on the stovetop; cook, stirring, until the sugar dissolves, 4-5 minutes.
Stir in the banana liqueur; place bananas in the pan. When bananas soften and begin to brown, 1-2 minutes, carefully add the rum. Cook the sauce until the rum is hot; tip pan slightly to ignite the rum.
Place ice cream scoops in separate bowls.
When the flames subside, lift bananas out of the pan; place 4 banana pieces over each scoop of ice cream. Spoon warm sauce over the tops of each ice cream scoop.
Serve immediately.
4 servings.