If you’ve ever enjoyed banana’s flambé (or banana’s foster) it is often served table side since the flames (ignited by the heat and alcohol) create a wow-factor scene. A fun way to sense the heat and witness the beauty and wonder of a flame.
2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 vanilla bean, split lengthwise
1/4 cup Grand Marnier
1 orange, juiced
3 ripe bananas, peeled, halved lengthwise and crosswise
1/2 cup dark rum
Ice cream, for serving
- Squeeze the orange and strain the juice.
- Melt the butter with the sugar and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
- Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
- Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it).
- Spoon the flaming sauce over the bananas.
- Serve with vanilla ice cream.
Adapted from Food Network Kitchen