½ cup (1 stick) butter
4 tablespoons dark brown sugar
1 cup dark rum
½ cup curaçao
⅛ teaspoon salt
2 ripe bananas
¼ cup cognac, warmed
1 quart vanilla ice cream
In a large skillet melt the butter. Add the brown sugar and stir until dissolved. Add the rum, curaçao, and salt. Bring to a boil. Thinly slice the bananas and stir into the syrup. Cook until the mixture begins to boil and the bananas are just tender. Pour the warmed cognac over the mixture and carefully ignite. Stir until the flame is almost extinguished. Serve the warm sauce over the ice cream.
Makes 4 servings
Mary Morris, Vice Queen Mary
Herzog’s Hellacious Heifers of Haughton,
Shreveport, Louisiana