A very impressive dessert inspired by Johnson and Wales Culinary School
Servings 4 servings
- 1/4 cup granulated sugar
- 2 tablespoons butter
- 2 bananas peeled, cut in half crosswise, then cut in half lengthwise
- 1/4 cup rum
- 1/4 cup banana liquer
Prep all ingredients. Place a medium skillet over medium heat. Add butter and sugar stirring until caramelized. Add bananas and coat with caramel. Remove skillet from flame and add rum away from flame, return to heat tilting pan slightly to flambe'. Let the flames die down. Lower flame, remove pan from heat. Add banana liqueur and return to heat. Cook slightly to reduce sauce. Serve bananas over vanilla ice cream or pound cake and nappe' with sauce.
- Store liqueurs away from heat.
- Remove pan from heat before adding liqueur.
- Tilt pan gently towards flame to ignite, show confidence.
- Do not leave unattended
- Never pour liqueur in a flaming pan
- For an electric range, heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself).