Flaming Bananas Recipe
Ingredients
| Vanilla Ice Cream | 4 Large | |
| 10 ripe finger bananas or 4 regular-size bananas | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Piloncillo | 1/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lime juice | 3 Tablespoon | |
| Coffee | 2 Tablespoon, flavored | |
| Rum | 1/4 Cup (16 tbs) | |
Directions
1. Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
3. Melt butter in 10-inch (25-cm) skillet over medium-high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
6. Place warm bananas around Ice cream; spoon sauce over top
2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
3. Melt butter in 10-inch (25-cm) skillet over medium-high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
6. Place warm bananas around Ice cream; spoon sauce over top
Chef
