Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. butter - (1/2 stick)
- 1 c. brown sugar
- 1/2 tsp cinnamon
- 1/4 c. banana liqueur
- 4 x bananas halved lengthwise, then halved
- 1/4 c. dark rum
- 4 scoop vanilla ice cream
Direcciones
- Combine the butter, sugar, and cinnamon in a flambe pan or possibly skillet. Place the pan over low heat either on an alcohol burner or possibly on top of the stove, and cook, stirring, till the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add in the rum. Continue to cook the sauce till the rum is warm, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pcs over each portion of ice cream. Generously spoon hot sauce over the top of the ice cream and serve immediately.
- This recipe yields 4 servings.
- NOTES : In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 191 | 32% |
| Total Fat 21.46g | 27% |
| Saturated Fat 13.36g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 165mg | 7% |
| Potassium 485mg | 14% |
| Total Carbs 90.29g | 24% |
| Dietary Fiber 2.6g | 9% |
| Sugars 79.69g | 53% |
| Protein 3.77g | 6% |
