Ingredients:
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Directions:
Prepare and assemble the bananas at the dinner table when you are ready to serve them. Light an alcohol burner or table-top stove and set a 12-inch copper flambé or crepe-suzette pan over the flame. Arrange all ingredients conveniently beside the pan. Place a scoop of ice cream on each of the chilled individual dessert plates and set them to one side.
Combine the butter and brown sugar in the pan and stir until the mixture becomes a smooth syrup. Add the bananas and baste them with the syrup for 3-4 minutes, then sprinkle in the cinnamon. Carefully pour in the banana liqueur and rum, and let the liqueurs warm for a few seconds. They may burst into flame spontaneously. If not, ignite them with a match. Slide the pan back and forth until the flames die, basting the bananas all the while. Place two banana halves around each scoop of ice cream, spoon the sauce over the top and serve at once. |
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