Friday, January 2, 2009

A breakfast dessert

As much as everyone appreciated the eggs Hussard for a crowd breakfast, the bananas Foster put the breakfast over the top.

Bananas Foster by Lori K
Serves 4

I adapted this from Brennan's recipe; they use banana liqueur, which I have never cared for. So I just upped the rum.

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
½ cup Meyer's rum
4 bananas, cut in half lengthwise, then halved
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat, and cook, stirring, until the sugar dissolves. Stir in half the rum, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rest of the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. (If the rum doesn't ignite, just continue When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

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