Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

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I used this recipe as a base..but with alterations. I skipped the peanuts as that part did not appeal to me , or my guests. The carmel ~ rum sauce is indeed very easy, and impressive , if done table-side with a chafing dish, or, (as in my case, done in the center of a large kitchen island.

I initially made the recipe as written, but the bananas, though very firm, still ended up too mushy--almost like a soup. So-- I froze the banana slices, and wow! They ended up even a bit crispy. Great texture, given that I skipped the peanuts. I also did this with pinealle, as several guests don't like bananas. I'm wondering if pears or peaches would work in different seasons.

I also put this dessert atop a slice of pound cake, (home-made, but surely Sara Lee would work as well.

Delicious, and I am now asked to bring the dessert when invited to a dinner party!