From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 23 Jul 1996 10:37:51 -0800 Combine the butter and brown sugar in a saucepan. Cook over medium heat until caramelized. Cut the bananas in quarters. Split. Place in the saucepan. Cook until tender. Add the cinnamon and liqueur. Blend well. Place a generous scoop of ice cream in each serving plate. Heat the cognac. Pour over the bananas (do not stir). Ignite. Spoon the flaming bananas over the ice cream. Serve.
EAT-L Digest 23 July 96
From the EAT-L recipe list.
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