Servings: six to eight.
Created at Brennan’s restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips on flambéing safely.
Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.
Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.
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This was a favorite dessert when we lived near New Orleans. I haven't tried it yet (I hate those reviews) but this recipe looks luscious and authentic.
Simple and delicious! I substituted Cointreau for banana liqueur and it was still fantastic.
Fast and easy (as long as you don't set the kitchen on fire!), great dessert!
it turned put perfect
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