Ingredients
4
ripe bananas, sliced lengthwise
4
tbsp. of unsalted butter
1
tsp. of nutmeg, preferably freshly ground
1/2
cup of dark brown sugar
1/2
cup of banana liqueur
Directions
1.
Pour brandy and banana liqueur into a single measuring cup or bowl and set aside.
2.
In a 10- inch skillet over medium heat, melt butter.
3.
Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar is melted.
4.
Add bananas and spoon the warm sugar mixture over them.
5.
Heat until bananas are warmed through and covered with syrup but not mushy.
6.
CAUTION! REMOVE the skillet from the burner before adding the liquor!
7.
Carefully add the brandy and banana liqueur .
8.
If the butter is very hot, they will flame on their own.
9.
If the liquor doesnât flame, either CAREFULLY light it with a match and flame it until the flame dies out or reduce the heat and cook until the alcohol evaporates.
10.
After the alcohol has evaporated, add lemon juice and stir until it blends with the sugar mixture.
11.
Serve over premium vanilla ice cream in a brandy snifter, large wine glass or glass bowl.
New-York Restaurants
