Bananas Foster

You’ve been patient. You’ve been kind. Never one word of criticism that I’ve kept this recipe to myself. Well, now here it is - almost as good as a trip to New Orleans, where a version of this recipe originated in 1951. 

Bananas Foster:

4 tbsp. (60 mL) unsalted butter
4 tbsp. (60 mL) dark brown sugar
Juice and grated peel of 1 lemon
3 tbsp. (45 mL) dark rum
2 tbsp. (30 mL) banana liqueur
1/2 tsp. (2.5 mL) ground cinnamon
4 bananas, halved horizontally and vertically
Vanilla ice cream, slightly softened

In a heavy skillet (cast iron is ideal), heat butter, sugar, and juice and peel of lemon over medium-high heat. Stir until mixture begins to caramelize. Add dark rum and banana liqueur, tilting pan slightly to flame with a lit match or propane igniter. Stir occasionally with metal spoon until flames die down and mixture reduces and thickens, bubbling all the while. Stir in cinnamon. Add bananas, gently turning to coat with thickened sauce. Add scoops of ice cream to dessert dishes. Spoon bananas and sauce over ice cream. Serve immediately. Yields 4 portions.