|1 cup||Packed brown sugar|
|4 tablespoons||Banana liqueur|
|4 mediums||Firm bananas; halved length- wise and then crosswise|
|4||Scoops vanilla ice cream|
In a flambe pan or skillet, melt the butter over medium heat. Add the brown sugar, cinnamon and banana liqueur and stir to mix. Bring to a boil and simmer 2 minutes. Carefully slide the bananas in the sauce and cook, stirring occasionally, until the bananas are soft, about 4 minutes. Remove from heat. Add the rum and allow a few seconds for it to heat slightly, then carefully ignite. Serve over the ice cream.
Nutritiona info per serving: 665 cal; 3g pro, 101g carb, 24g fat(31%) Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford
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