Monday, March 3, 2014

Brennan's Bananas Foster {Mardi Gras}


This is a riff on the Bananas Foster recipe from the original creator of this dessert: Brennan's Restaurant in New Orleans. In 1951, Chef Paul created Bananas Foster, naming it for Richard Foster, a frequent customer and very good friend.



Ingredients

  • 1/4 C butter
  • 1 C organic granulated sugar
  • 4 bananas, sliced into thick coins
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream

Procedure

Combine the butter and sugar in medium skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. 

The sugar will dissolve, bubble, begin to burn, and form a smooth caramel.



Place the bananas in the pan. When the banana sections soften, carefully add the rum.


Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames die down, scoop the bananas over ice cream in individual serving dishes. Generously spoon warm caramel sauce over the top and serve immediately.

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