Banana Foster - The original recipe from Chef Paul

I do not usually have a sweet tooth but this is one dessert, perhaps second to Crème Brulee,  that I love.  It is so simple to make but it just taste divine!  Want to know more about this recipe which was created in 1950, here is the link http://www.neworleansrestaurants.com/recipes/recipes_brennans.html

Serving: 4

Ingredients:

¼ cup (½ stick) butter

1 cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

4 bananas, cut in slices about 1 cm thick

¼ cup dark rum

4 scoops vanilla ice cream



4 red cherries (optional)

Method:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat on the burner, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and top each scoop of ice cream with a cherry. Serve immediately. (You can tell from my picture that pausing to take a photo can cost you a bit of melting but honestly,  it still tasted divine.)

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