Bananas Foster (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
3/4 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
pinch ground nutmeg |
4 ripe bananas, peeled and cut lengthwise into halves |
1/4 cup banana liqueur |
1/2 cup dark rum |
1 pint vanilla ice cream |
Directions:
1. Melt the butter in a large skillet over medium heat. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and banana liqueur and cook on both sides until the bananas start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match.) Shake the pan back and forth, basting the bananas, until the flame dies.
2. Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan and place 2 halves on the ice cream. Spoon the sauce over the ice cream and serve immediately.
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