Bananas Foster

Makes: 4 to 6 servings

Time: 30 minutes

Bananas Foster is as showy as the city of its birth, New Orleans. Remember to use a pan without any coating for this or other flambéed desserts. For a new take on Banana Cream Pie, use these bananas as a layer underneath the vanilla or chocolate cream.

• 4 tablespoons (½ stick) butter
• ¾ cup packed brown sugar
• 1 teaspoon cinnamon
• 4 ripe but not mushy bananas, peeled, halved lengthwise, then halved crosswise
• ¼ cup dark rum, whisky, or bourbon
• 1 teaspoon vanilla extract
• Vanilla ice cream

1. In a large sauté pan, heat the butter, brown sugar, and cinnamon over medium heat. Cook, stirring, until the butter is melted and the sugar dissolved, about 5 minutes. Add the banana slices and cook until they’re just turning tender and brown, a couple of minutes per side.

2. Mix together the rum and vanilla in a small bowl. Remove the bananas from the heat and add the rum mixture. Use a long lighter or match to flambé the bananas by placing the flame inside the outer edge of the pan (see illustration). Keep your face and hands as far away from the pan as possible while lighting; the flame should extinguish within 10 seconds. Toss the bananas in the sauce to coat.

3. Scoop vanilla ice cream into bowls, then spoon the bananas and sauce over it. Serve immediately.

APPLES AND PEARS FOSTER A nice combo: Substitute 1 apple and 1 pear, cored and cut into ½-inch slices. If you like, substitute bourbon for the rum and add ½ teaspoon ginger to the butter mixture.

Flambéing Bananas Foster

Use a long lighter or match to ignite the rum, placing the flame inside the outer edge of the pan.