BANANA'S FOSTER

BANANA'S FOSTER

From the kitchen of
1870 Banana Courtyard French Quarter/B&B & Beyond
New Orleans, Louisiana

Ingredients

1/4 cup banana liqueur
4 bananas, cut in half lengthwise
4 ounces dark rum
1/2 stick of butter
1 cup dark brown sugar
1/2 teaspoon cinnamon, ground
4 scoops vanilla ice cream

Directions

Mix butter and brown sugar in a skillet until it's a creamy paste.

Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. (It will caramelize after about 5-minutes.)

Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. Agitate to keep flame burning. Add a few pinches cinnamon (Voodoo magic!) to the flame. When the flames subside, lift the bananas out of the pan and place four pieces on plate. Add scoop of ice cream over each banana.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Submitted by Mary Ramsey on 8/31/02.

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