Bananas Foster
Description
This scrumptious and elegant dessert originated in New Orleans and since then has gone international in restaurants. It's ready in about 10 minutes with just a few ingredients.
Ingredients
1/2 c. unsalted butter
3/4 c. light brown sugar, tightly packed
1/4 c. granulated sugar
1/2 t. ground cinnamon
3 medium ripe bananas
1/3 c. (3 oz.) rum
vanilla ice cream and chopped pecans, for serving
Directions
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In a medium skillet set over medium heat, add butter, cinnamon, brown sugar, and granulated sugar. Use a wooden spoon to occasionally stir until butter is fully melted and sugars are dissolved, about 3 minutes.
Peel bananas; slice bananas in half lengthwise; cut halves into about 2 inch chunks, not too small or they will turn into to mush while cooking.
Add the sliced bananas to the skillet; stir gently to coat them in the sugary butter; cook for about 2 minutes until just starting to soften.
To flambe the bananas, turn the burner off; pour in the rum, being careful not to spill any rum on the stovetop.
Use a long stick lighter to ignite the rum in the skillet. DO NOT stand to close or over the stovetop; DO NOT stir or swirl the skillet after igniting. You’ll see blue flames that will light, grow, and then diminish in size after 30 - 60 seconds. As the flame works its way around the pan to burn off the alcohol, the caramel will bubble and foam which is completely normal.
When the flames burn out, turn the burner back on to medium heat; cook the mixture for about 1 minute, stirring occasionally;remove it from the heat.
Add a scoop of vanilla ice cream to a bowl and top it with the bananas. Serve immediately with the sauce spooned over the top and a few chopped pecans, if desired.
4-6 servings.
Refrigerate leftovers in a tightly covered container for 3 to 4 days. Gently reheat it in saucepan on the stovetop until warmed through.