Bananas Foster with Scharffen Berger Cocoa Nibs
Serves 6
1 quart vanilla ice cream
3 bananas
½ lemon
2/3 cup brown sugar
5 ½ Tbsp butter
½ tsp cinnamon
1 oz. banana liquor
2 ½ oz. white rum
Spoon ice cream into individual serving containers; place in freezer.
Slice bananas into rounds; brush with lemon juice.
Melt butter and sugar over low heat in a flat dish. Add bananas and continue cooking until they are tender. Sprinkle with cinnamon.
Warm liqueur and rum and ignite with a long handled match. Pour over the cooked bananas.
Spoon this hot mixture over the vanilla ice cream and serve immediately.
© Sally Bernstein, 2004