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Recipes: Bananas Foster
- 2/3 cup light brown sugar
- 1/2 cup unsalted butter
- 1 cup crème de banana liqueur
- 2 teaspoons ground cinnamon
- 6 bananas cut into bite size pieces
- 1 cup Meyers dark rum
- 8 scoops vanilla ice cream
- mint sprigs for presentation
In a small bowl, combine brown sugar and cinnamon set aside. In a heavy 12-inch skillet or flambe pan, melt butter over medium heat. Add cinnamon-sugar mixture; stir until sugar melts. Pour in banana liqueur and ½ cup rum; cook, stirring, until syrupy and thickened, about 5 minutes. Add bananas; lightly coat with syrup. Add remaining ½ cup rum. Swirl pan; ignite rum. Quickly swirl pan. Cook, basting bananas with sauce, until flame goes out. Remove from heat; place a scoop of ice cream in a large wine glass; cover with bananas and drizzle with sauce. Decorate with mint, if desired. Serve immediately.
Serves 8.
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