Ooh Baby Bananas Foster
Jamie R
4 tablespoons unsalted butter
1/2 cup packed dark brown sugar
2 tablespoons dark rum
2 bananas, peeled and sliced in half lengthwise
1 quart vanilla ice cream (to serve)
Melt butter in a large nonstick fry pan over medium heat. Add brown
sugar and rum. Stir well to dissolve the sugar and bring to a boil.
Once the butter-rum mixture begins to thicken, in about 3 minutes,
add the bananas and gently spoon the mixture over the bananas to coat
them very well. Cook for 1 minute to warm them, and remove the pan
from the heat.
Cool the bananas and syrup for about 2 minutes. Spoon over ice cream
and serve immediately.
"Everyone loves this dessert named for Richard Foster, a 1950s
regular at Brennan's, the famous New Orleans restaurant. Try some of
the special varieties of bananas on the market today, especially the
little red ones, which are sweeter than common yellow ones. Serve
this with vanilla ice cream sprinkled with a little grated sweetened
coconut on top if preferred. A large nonstick fry pan is the best
choice for this dessert so the caramel will not stick. A heat
esistant spatula will be a helpful aid in scraping up all the sauce
to pour over the ice cream."
Servings: 4
Adapted from source: The Cookware Cookbook: Great Recipes for
Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying,
Simmering, and Sauteing by Jamee Ruth