Bananas Foster by John Besh

By lorik

Look for yellow bananas with very few spots; overly ripe bananas will fall apart during cooking. We prefer the flavor of gold rum, but you can substitute white or dark rum if desired.

Ingredients

• 8 tablespoons unsalted butter
• 1/2 cup lightly packed dark brown sugar
• 3 tablespoons orange juice
• 1 teaspoon ground cinnamon
• Pinch ground nutmeg
• 6 bananas, peeled and halved lengthwise, then crosswise
• 1/2 cup dark rum
• 1 quart vanilla ice cream, to serve
• Variation from Cooks Country: (4 servings)
• 1/2 cup packed (3 1/2 ounces) dark brown sugar
• 1/4 cup plus 2 teaspoons gold rum
• 2 tablespoons water
• 1 cinnamon stick
• 1/4 teaspoon salt
• 3 ripe bananas, peeled, halved ­crosswise, then halved lengthwise
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 teaspoon lemon juice
• Vanilla ice cream

Preparation

Step 1

1. In a large skillet, heat the butter and brown sugar over high heat, stirring often, until they have melted into a caramel, 2 minutes. Reduce the heat to medium high and cook, stirring constantly, until the sugar is completely melted and the butter starts to smell nutty, 3 minutes.

2. Stir in the orange juice, cinnamon and nutmeg, then add the bananas. Continue to cook, gently stirring the bananas and spooning sauce over them to coat, 3 minutes more.

3. Remove the pan from the heat and, holding the skillet away from you, carefully add the rum. Using a kitchen torch or match, carefully light the rum mixture on fire, burning off the alcohol.

4. Serve immediately in individual bowls, spooning the sauce over the bananas, and top with a scoop of vanilla ice cream.

Variation:

1. Combine sugar, 1/4 cup rum, water, cinnamon stick, and salt in 12-inch skillet. Cook over medium heat, whisking frequently, until sugar is dissolved, 1 to 2 minutes.


2. Add bananas, cut side down, to skillet and cook until glossy and golden on bottom, 1 to 1 1/2 minutes. Flip bananas and continue to cook until tender but not mushy, 1 to 1 1/2 minutes longer. Using tongs, transfer bananas to rimmed serving dish, leaving sauce in skillet.


3. Remove skillet from heat and discard cinnamon stick. Whisk butter into sauce, 1 piece at a time, until incorporated. Whisk in lemon juice and remaining 2 teaspoons rum. Pour sauce over bananas. Serve with vanilla ice cream.