Caramelized Bananas With Rum-Raisin Ice Cream
Talk about a dramatic finale: There isn’t any cooking technique that matches flambéing. It takes a little patience and nerve, but the lasting impression is worth the trouble.
- 1 Cup sugar
- 6 bananas, peeled and cut into thirds on the bias
- Approximately ½ cup dark rum
- 1 pint rum-raisin ice cream
1. Melt the sugar in a large frying pan over medium heat until it starts to caramelize. Add the bananas, stir constantly with a wooden spoon, and cook for approximately 2 minutes, until they are evenly coated with the caramel mixture. Do not overcook the bananas; they should remain firm.
2. To flambé, hold your thumb over the open neck of the bottle of rum and sprinkle approximately ½ cup of the rum into the pan. The fumes from the rum will ignite once the liquid itself becomes hot enough. Continue to stir with the wooden spoon, angling the spoon in from the side and being careful not to come in contact with the flame. Tilt the pan (away from you) if necessary to encourage the flame. When the flame subsides, transfer the bananas and their sauce to individual bowls and serve with ice cream on the side.