Bananas Foster Sundaes
1 tablespoon butter
3 tablespoons brown sugar
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large firm bananas, sliced
2 tablespoons chopped pecans, toasted
1/2 teaspoon rum extract
3 cups vanilla ice cream
In an 8- or 9-inch cast-iron or other ovenproof skillet, melt butter over
medium-low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg
until blended. Add bananas and pecans; cook until bananas are glazed and
slightly softened, 2-3 minutes, stirring gently.
Remove from heat; stir in extract. Serve with ice cream.
Editor's Note: To toast nuts, cook in a skillet over low heat until lightly
browned, stirring occasionally.
1 tablespoon butter
3 tablespoons brown sugar
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large firm bananas, sliced
2 tablespoons chopped pecans, toasted
1/2 teaspoon rum extract
3 cups vanilla ice cream
In an 8- or 9-inch cast-iron or other ovenproof skillet, melt butter over
medium-low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg
until blended. Add bananas and pecans; cook until bananas are glazed and
slightly softened, 2-3 minutes, stirring gently.
Remove from heat; stir in extract. Serve with ice cream.
Editor's Note: To toast nuts, cook in a skillet over low heat until lightly
browned, stirring occasionally.
