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BackstoryA simple dish that goes great over Deep Fried Ice Cream, Crepes, Copenhagen Cream Waffles, etc... Flambé always looks impressive to your guests.
Please be advised of 2 things.
1. Please have a pan lid and a fire extinguisher or baking soda handy before attempting this recipe.
I use to think it was not a big deal, and people were just overly cautious, that is until the “Saganaki Project” when I caught my stove top on fire and almost lost my eyebrows as well as the sleeve of my shirt.
2. Most, but not all, of the alcohol burns off during the flambé, if you can’t indulge in alcohol, you may want to make some other dessert.
- 3 TB unsalted butter
- 1/4 Cup Dark Brown Sugar Packed
- 1/2 tsp Mace
- 1/4 tsp All-Spice
- 1/8 tsp Cinnamon
- 2 TB 99 bananas liqueur
- 2 Bananas (only slightly green), sliced in half, then split lengthwise yielding 8 pieces
- 1/4 Cup Meyers Dark Rum
- Melt butter in a 10 to 12 inch heavy skillet over low heat.
- Add brown sugar, allspice, cardamom and mace and stir until the sugar dissolves.
- Add 99 bananas and bring sauce to a simmer.
- Place the banana slices in the skillet keeping them evenly spaced in the pan.
- Cook for 1 minute on each side
- Spoon the sauce over bananas as they are cooking. (You are poaching the bananas in syrup.)
- Remove bananas from pan to serving dishes.
- Bring sauce back to a simmer and add rum.
- BEWARE: The sauce will flame on its own if it’s hot enough; this is especially true if you are working on a gas range.
- If not, once it begins to steam, there will be alcohol vapor, use a stick lighter or fireplace match to ignite the sauce.
- QUICK---TURN OFF THE LIGHTS.
- Continue cooking until flame dies out, approximately 1 to 2 minutes.
- Turn the lights back on so you can see.
- If the sauce is too thin, cook for 1 to 2 minutes longer until slightly thickened, like pancake syrup.
- Immediately spoon the sauce over the bananas.