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| What You Need: |
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1 pint vanilla ice cream
8 tablespoons butter, cut into ˝-inch bits
˝ cup brown sugar
4 firm ripe bananas, peeled and cut lengthwise into halves
˝ teaspoon ground cinnamon
˝ cup banana liqueur
1 cup rum
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| How To Cook: |
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1. Prepare and assemble the bananas Foster 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 flambe or crepe-suzette pan over the flame.
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2. Arrange all the ingredients conveniently beside the pan. Place a scoop of ice cream on each of four chilled individual dessert plates and set them to one side.
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3. Combine the butter and brown sugar in the flambe pan and stir until the mixture becomes a smooth syrup. Add the bananas and baste them with the syrup for 3 or 4 minutes, then sprinkle in the cinnamon.
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4. Carefully pour in the banana liqueur and rum, and let the liquors warm for a few seconds. They may burst into flame spontaneously. If not, ignite them with a match.
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5. 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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