Post by Mark on Jul 28, 2017 1:56:37 GMT
Adapted from Food Network
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family's chef, Paul Blangé, in the 1950s when they opened Brennan's restaurant in the French Quarter. It was named for a regular customer, Dick Foster. It never fails to please and is easy to prepare.
I have included a substitute for the rum called for in the recipe, if like me, you eschew alcohol.
Ingredients
- 1 stick salted butter
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2 bananas
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dark rum *
- Dash cinnamon
- Vanilla Ice Cream, for serving
Directions
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum*. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambéing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.
*Rum substitute - For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use non-alchol rum extract flavoring, if you can find it. Substitute equal amounts of liquid.
Note - If using a rum substitute skip the flambéing - it won't work.