Bananas Foster

Yields
4 servings

from Executive Chef Slade Rushing of Brennan's, New Orleans, Louisiana

¼ cup unsalted butter

1 cup brown sugar

½ teaspoon ground cinnamon

¼ cup banana liqueur

4 bananas, halved lengthwise, then halved again

¼ cup dark rum

4 scoops vanilla ice cream

Combine butter, sugar, and cinnamon in large sauté pan. Place over low heat and cook, stirring continually, until sugar dissolves.
Stir in banana liqueur, then add bananas to pan. When bananas soften and just begin to brown, carefully add rum. Continue to cook sauce until rum is hot, then tip pan slightly and ignite rum. When flames subside, lift bananas out of pan and place four pieces over a scoop of ice cream. Generously spoon warm sauce over ice cream and serve immediately.

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