4 TB (1/2 stick) butter, cut into small pieces
1/4 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
4 firm, ripe bananas, peeled and cut in half lengthwise
1 TB lemon juice
1 pint very hard vanilla ice cream
2 TB banana or orange liqueur such as Cointreau or curacao
1/2 cup dark rum
Melt the butter in a 12" skillet over moderate heat, then stir in the sugar and cinnamon. When the mixture is bubbly, add the bananas and lemon juice. Cook for 3 or 4 minutes, spooning the syrup over the bananas. The bananas should not overcook and become mushy. Spoon the ice cream into 4 dessert dishes. Add the banana liqueur and rum to the skillet and heat for about 5 seconds. Avert your face and light the syrup with a match. When the flame dies, serve the bananas over the ice cream. |