Page 72 - Indulgence

Banana’s Foster

I’ve taken this classic recipe to a level beyond perfection. While many dining
establishments used to make the dessert as an end of meal treat, it has all but

disappeared in popularity to chocolate. My recipe is easy to make and unbelievably
delicious. However, be forewarned, your rewards will be greatest if you don’t skimp

on any of the ingredients, especially real French Vanilla ice cream. Consider pairing
with a white wine made from the Muscat grape or a semi-sweet Sparkling wine.

1 tablespoon butter
1/2 cup firmly packed brown sugar

4 tablespoons banana liqueur
1/4 teaspoon cinnamon
2 bananas (peeled and cut in half lengthwise, then halved)

1/8 cup 80 proof rum
1 cup French Vanilla ice Cream

Melt butter in medium sauté pan over low heat.

Add brown sugar, banana liqueur and cinnamon; stir to mix.
Continue to heat mixture for a few minutes until it reaches a low

boil.

Place bananas in the sauce and sauté over medium low heat until
soft and slightly browned, approximately 3 minutes.

Add rum and allow to heat well.

Remove from heat and let cool for 5 minutes.

Divide ice cream into 2 glasses.

Quickly serve the Bananas over the ice cream then spoon the
warm sauce from the pan over the top.

Serve immediately.

Yield: SERVES 2