directions
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1
Melt the butter in a large chafing dish, electric skillet, or large cast iron skillet that can set on the grill
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2
Place the bananas in the butter, taking great care to not break them
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3
Sprinkle on the brown sugar
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4
Add the orange peel, cinnamon, and nutmeg. Cook over low heat, gently rolling the bananas as they cook to caramelize them slightly
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5
Add the light rum after about 5 minutes cooking time
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6
When the bananas have become light golden and glazed, sprinkle with the white sugar and pour on the 151 rum
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7
Ignite, keeping a lid or some foil handy to dampen the flame if it gets out of con- trol. To serve, place the scoops of ice cream in large shallow dessert dishes and place a banana alongside each, top- ping it with sauce
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8
Serves 12.
FLAMING MEXICAN BANANAS
ingredients
- 1 /2 pound sweet butter
- 12 firm ripe bananas
- 1 cup light brown sugar
- 1 long continuous strip of orange peel
- 1/2 teaspoon ground cinnamon
- Several gratings of fresh nutmeg (about 1/4 teaspoon)
- 1/2 cup light rum
- 1/2 cup white sugar
- 1/4 cup dark rum (151 proof)
- 12 scoops of very rich vanilla ice cream (about 2 pints)