This is a classic dessert recipe from the 1940s era New Orleans.
Ingredients:
4 ounces butter
4 ounces dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4 ounces banana liqueur
Two individual bananas (peeled, halved, and quartered long ways)
1 ounce Dark 151 Rum
Four individual 8 ounce portions vanilla ice cream
One large sauté skillet
Procedure:
Over medium heat, melt butter in skillet and whisk in brown sugar till syrupy (it’s important not to crystallize). Blend in the three sister spices and banana liqueur. Reduce a minute, then add bananas and cook a minute. Flambé with rum, then take off heat. Let cool for a minute or two. If it thickens too much, add a little butter and liqueur, then re-heat for a moment. Let set and cool a minute, top Bananas Foster over vanilla ice cream. Serves four.
Variations:
You can substitute different fruits, nuts, and matching liqueurs to create different flambé desserts:
Almonds Amaretto
Apricots Delight
Blueberries Surprise
Blackberries Supreme
Brandied Peaches
Dark Cherries Jubilee
Mandarin Oranges Cointreau
Pecans Praline
Roddey’s Strawberries
Sandy’s Chocolate Cream Cherries
Sam’s Spiced Apples
