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Ingredients:
2
tablespoons lemon juice
4
bananas, cut into thirds, cut in half lengthwise
1/2
cup butter or margarine
3/4
cup firmly packed brown sugar
1/4
teaspoon cinnamon
1/4
cup creme de banana
1/4
cup dark rum, warmed*
3
cups Häagen-Dazs® Vanilla Ice Cream
18
pecan halves, lightly toasted**
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Preparation:
1. Place lemon juice in shallow bowl. Dip each banana piece in lemon juice; set aside. In large skillet over low heat, melt butter. Add sugar, cinnamon and creme de banana; stir constantly 3 to 4 minutes or until sugar is dissolved. Stir in banana pieces; cook 2 minutes. Remove from heat.
2. Pour warm rum over top of banana mixture; do not stir. Tilt pan slightly to pool rum; ignite. Spoon sauce over bananas until flame dies out.
3. To serve, divide warm bananas evenly into serving dishes. Top each serving with 1 scoop (1/2 cup) ice cream. Spoon sauce evenly over ice cream and bananas; garnish with 3 pecan halves. Serve immediately.
6 servings
TIPS:
* Warm rum in a small saucepan over very low heat. DO NOT HEAT IN MICROWAVE.
** To toast pecans, spread on cookie sheet. Bake at 350°F. for 5 to 10 minutes or until golden brown, stirring occasionally.
view nutrition facts
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