- 3/4 cup [190 ml] brown sugar
- 12 tablespoons [180 ml] butter
- 6 small ripe bananas, firm, peeled, half lengthwise
- Pinch cinnamon
- 6 large scoops vanilla ice cream
- 3/4 cup [190 ml] banana liqueur
- 1 cup [250 ml] rum
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- In a fondue pot or a large frypan, melt brown sugar and butter.
- Add banana halves and turn to coat with mixture; sprinkle with cinnamon and sauté until tender.
- Add banana liqueur and rum.
- Heat a few seconds and flambé.
- Pour syrup over bananas until flames go out.
- Serve 2 banana slices over ice cream, covered with syrup.
- Serve immediately.
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