Tuesday, January 29, 2008
1/4 cup dark brown sugar
1/4 teaspoon allspice
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons Maker's Mark, Kentucky Straight Bourbon or banana liqueur
1/4 cup Spice Rum
1/4 cup Pecan Halves
4 scoops vanilla ice cream
Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and cinnamon and stir until sugar dissolves.
Add banana liqueur, vanilla extract and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.