Bananas shipped into the bustling Port of New Orleans made their method into boundless Creole desserts. This star-studded one happened to honor Owen Brennan’s pal, Dick Foster, who, as vice chairman of the Vice Committee, headed the cleanup of the French Quarter in the course of the Fifties. This showstopper dessert is pure drama — and No. 1 within the hearts and appetites of legions of Brennan’s of Houston company.
Bear in mind: By no means pour liquor straight from the bottle right into a sizzling pan. Chorus from even leaning towards the pan, so you’re shielded from any flame.
¼ cup unsalted butter
½ cup packed gentle brown sugar
3 tablespoons gentle rum, divided (1 50ml mini bottle)
2 ripe bananas, peeled, sliced lengthwise and halved once more into quarters
¼ teaspoon floor cinnamon
2 scoops vanilla ice cream
In flat sauté pan or medium skillet, add butter, sugar and 1-2 tablespoons rum or about ½ of the 50ml mini bottle; cook dinner over medium-high warmth whereas stirring to soften.
Add bananas; use a desk fork to flippantly prick bananas whereas cooking. Sauté about 1 minute, or till bananas begin to soften.
Rigorously tilt pan towards you to get prime half of pan sizzling however not too sizzling, then take away pan from warmth.
Pour remaining 1½ tablespoons rum over bananas. To flambé bananas, fastidiously ignite rum by both tilting pan towards flame on vary or cautiously lighting with an extended taper match/lighter.
Gently shake flaming pan with one hand and sprinkle the cinnamon over flame with different hand. This makes the cinnamon sparkle and glow.
When flames die out, instantly spoon bananas and sauce over ice cream.
Makes 2 massive or 4 small servings
From Brennan’s of Houston