2 bananas
2 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons banana liqueur

1/8 cup rum
2 scoops vanilla ice cream

Note: This recipes calls for the ignition of alcohol to “flambe” the food. If you are not comfortable with doing this you can slowly burn the alchohol away without igniting it. If using a gas range turn the heat on low and don’t swirl around the liquid. Or just leave the rum out altogether.

Peel and slice the bananas length-wise. Then half those slices; not length-wise.

Melt the butter over medium skillet on medium heat. Next add the sugar, cinnamon and the banana liqueur and mix well. Continue stirring until mixture has reduced a bit; about 3 minutes or so. Add bananas and cook until they are soft and slightly caramelized or browned.

Add rum and after it has heated well enough ignite the liquid. If you are using a gas range just swirl the pan a little and the outer flames should do the trick. If not, then use a long stemmed lighter or match. You only need to put the flame at the very edge of the skillet. The alcohol should burn away quickly.

Carefully lift the bananas out of the pan and onto plates. Spoon the sauce over them and top with ice cream.

Serves Two.