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Bananas Foster from Emeril Lagasse
Emeril’s Bananas Foster is delicious and simple - butter, sugar, cinnamon, bananas, and a little alcohol that you burn off.
Adapted from Emeril’s Bananas Foster
4 tablespoons unsalted butter
¾ cup packed light brown sugar
½ teaspoon ground cinnamon
4 ripe bananas, peeled and cut lengthwise into halves
¼ cup banana liqueur
½ cup dark rum
1 pint vanilla ice cream
In your largest skillet, melt the butter over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Stir in the banana liqueur, then add the bananas, and cook on both sides until the bananas start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match.) Shake the pan back and forth, basting the bananas, until the flame dies.
Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan and place 2 halves on the ice cream. Spoon the sauce over the ice cream and serve immediately.
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