Tropical Fruit Saronno

By Hklbrries

Ingredients

• 3 small, firm bananas, peeled
• 2 tbsp lemon juice
• 1/2 cup packed light brown sugar
• 1/4 cup butter or margarine
• 1 cup fresh tropical pineapple cut into chunks
• 1/2 tsp ground cinnamon
• 2 tbsp amaretto liqueur
• 2 tbsp brandy
• Vanilla ice cream, for serving
• Slivered almonds, for garnish
• Fresh mint sprigs, for garnish

Preparation

Step 1

Cut bananas in half lengthwise, then crosswise into quarters. Drizzle with lemon juice.

Heat brown sugar and butter in a 10-inch nonstick skillet over medium heat until the sugar is melted and caramelized. Add bananas and pineapple chunks; cook slowly for 1 to 2 minutes, until heated and glazed, stirring gently. Sprinkle with cinnamon.

In a large metal spoon or ladle, carefully ignite the liqueur and brandy. Pour over the fruit mixture in the skillet and heat for a few minutes.

Serve warm over ice cream. Garnish with almonds and fresh mint, if desired.