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Bananas Flambé with Coconut Sorbet

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"Bananas are beloved in our household, and eaten for breakfast, lunch, soccer snack, and this dessert. The simple technique simply simmers the bananas in butter and sugar, which are transformed into a deep rich flavor once the rum hits the pan."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ ¼ cup sugar
â—¦ 2 bananas, sliced on the bias into ½-inch-thick slices
â—¦ ¼ cup rum (I prefer Appleton's Jamaican)
â—¦ 1 pint coconut sorbet or ice cream
â—¦ â…“ cup unsweetened coconut, toasted
â—¦ Juice of 1 lime


Recipe

Melt the butter in a large sauté pan over high heat. Sprinkle the sugar evenly over the butter and scatter the banana slices over the sugar in a single layer. Allow the mixture to boil vigorously, undisturbed, until the sugar has melted and the bananas caramelize on the bottom.

Remove the pan from the heat and pour the rum into the pan. Carefully ignite the rum in the pan, standing back to avoid the flaring flame. Allow the flame to burn out, about 30 seconds.

Divide the bananas and sorbet among four bowls. Top with the toasted coconut and a squeeze of lime juice and serve immediately.

Serves 4