A classic flambé dessert, buttery rum and brown sugar-sautéed bananas served over vanilla ice cream.
1/4 cup unsalted butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
4 bananas, split and cut in half
1/4 cup dark rum
4 scoops vanilla ice cream
- In a skillet, over low flame, stir butter, brown sugar and cinnamon until brown sugar dissolves.
- Add banana liqueur and bananas. When bananas start to brown slowly, add rum. Heat until rum is hot and tilt skillet to ignite. When flame goes out, gently remove bananas and place over ice cream. Spoon sauce over ice cream and serve immediately.
Makes 4 servings.