4 firm small bananas
1/2 cup brown sugar, packed
1/4 cup margarine
Dash cinnamon
1/3 cup Bacardi® light rum
Coffee or vanilla ice cram
Cut bananas into halves lengthwise then crosswise.
In 10" skillet, heat brown sugar and margarine until sugar is melted. Cook and stir 2 minutes or until slightly thickened. Add bananas and cook
slowly 1 to 2 minutes or until bananas are heated and glazed.
Sprinkle lightly with cinnamon, add rum. carefully ignite rum with long
match. Spoon liquid over bananas until flames die out, about 1 minute.
Serve warm over ice cream
Makes 4 servings
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