 |
|
|
|
|
|
|
 |
|
|
| |
8 tablespoons butter, cut in cubes
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon, plus more for sprinkling, optional
4 ripe bananas, peeled, cut lengthwise and halved
1 cup banana liqueur
1 cup 151 proof rum (recommended: Bacardi 151)
1 pint vanilla ice cream
Melt the butter in a large saucepan. Stir in the brown sugar and 1/2 teaspoon cinnamon. Add the bananas and cook them in the syrup until they just begin to caramelize, but are not falling apart, about 2 minutes. Remove the pan from the heat and carefully add the banana liqueur and the rum. Place the pan back on the heat. Using a long-handled lighter, ignite the pan contents. Stand back as you ignite the pan, the flames may be quite high. Sprinkle cinnamon into the flames, if desired. Shake the pan until flame dies, constantly basting the bananas with the sauce. Place 2 scoops of ice cream in each bowl. Divide bananas and sauce evenly over ice cream.
Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
