We celebrated our New Year's at home with just a couple of family member's and various finger foods. I decided I wanted to fix something that would be fun and entertaining. Now any one who has ever had this dessert prepared at a restaurant knows just how exciting it can be, as it involves setting the sauce on fire. It was as much fun preparing as it was eating this dish and in all the excitement that night I forgot to get a picture, but a picture alone will not do justice to the reaction you get by setting the sauce on fire.
4 medium bananas, firm but ripe
2 tablespoons unsalted butter, melted
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup dark rum
1/4 cup banana liquer
Vanilla Ice cream
1. Prepare the grill for direct cooking over medium heat (350º to 450º)
2. Cut each banana in hal lengthwise and leave the skins attached (the will help the bananas hold their shape on the grill). Brush the cut sides with the 2 tablespoons of melted butter.
3. Brush the cooking grates clean. Grill the bananas over direct medium heat, with the lid open, until warmed and well marked but not to soft, 2 to 3 minutes, without turning. Remove from the grill. Peel the banana halves, cut them into quarters, and set aside.
4. In a large skillet over medium-high heat, melt the 1/2 cup of butter. Add the brown sugar, cinnamon, and nutmeg, and cook, stirring constantly, until it bubbles, about 2 minutes. Stir in the rum and banana liqueur. Allow the liquid to warm for a few seconds and then carefully ignite the rum with a long match or multipurpose lighter. Let the flames die down. Add the banana pieces and cook over medium heat for 2 to 3 minutes or until the bananas curl slightly. Spoon the banana mixture over ice cream and serve immediately.