The Bananas Foster. If you ever have the opportunity to enjoy this dessert in New Orleans it most likely will be served flambéed at your table.
SERVING: Serves 4
- 1 packed cup (3 oz) dark brow sugar
- 1 cinnamon stick
- 3 ripe bananas – peeled, halved crosswise and then lengthwise
- Vanilla ice cream
- ¼ cup + 2 tsp gold rum
- 2 tbs water
- Pinch of salt
- 4 tbs butter – unsalted, cut in 4 slices
- 1 tsp lemon juice – freshly squeezed
- Combine sugar, ¼ cup rum, water cinnamon stick and salt in 12-inch skillet. Cook over medium heat, whisking frequently until sugar is fully dissolved.
- Add bananas, cut side down, to skillet and cook until glossy and golden brown on the bottom.
- Flip bananas over and continue to cook until tender, but definitely not mushy. Carefully, using tongs or a spatula, transfer bananas to a serving dish that is slightly rimmed. Leave sauce in the skillet.
- Remove skillet from heat and discard cinnamon stick.
- Whisk in butter, one little piece at a time, waiting to add until previous piece is all mixed in. Whisk all until well incorporated.
- Slowly whisk in lemon juice and remaining 2 tsp rum.
- Pour sauce over bananas and serve with a side of vanilla ice cream.
NOTE: choose bananas that are ripe but not at all mushy. They should be firm for this dessert to work well. As for the rum, you can use white or dark rum if you prefer. For full effect, if you feel brave, flambee it at the table when serving.