From On Cooking:
Yield: 4 Servings
Method: Sautéing
Whole butter 2 oz. 60 g
Brown sugar 8 oz. 225 g
Cinnamon, ground ½ tsp. 3 g
Banana liqueur 2 fl. oz. 60 ml
Bananas, cut into quarter 4 4
White rum 2 fl. oz. 60 ml
Vanilla ice cream 4 scoops 4 scoops
- Combine
the butter, sugar and cinnamon in a sauté or flambé pan. Cook
over low heat, stirring until the sugar dissolves.
- Stir
in the banana liqueur, then place the bananas in the pan. When
the bananas soften and begin to brown, carefully add the rum.
- Continue
to cook until the rum is hot, then tip the pan slightly to ignite
the rum. When the flames subside, lift the bananas out of the
pan and place four pieces over each portion of ice cream. Spoon
the warm sauce over the ice cream and serve immediately.
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