Butterscotch Bananas & Rum with Vanilla Ice Cream

Photo by  Con Poulos

Butterscotch Bananas & Rum with Vanilla Ice Cream

INGREDIENTS

1. 1/2cup pecans
2. 1/2cup (1 stick) unsalted butter, cut into pieces
3. 1cup dark brown sugar
4. 1/4teaspoon ground cinnamon
5. 6bananas, peeled and sliced on the diagonal
6. 1/4cup dark rum
7. 2pints vanilla ice cream

DIRECTIONS

1. Heat oven to 375° F.

1. Spread the pecans on a rimmed baking sheet and toast, 
2. tossing occasionally, until fragrant, 5 to 6 minutes; 
3. roughly chop.

1. Melt the butter in a large skillet over medium-high heat. 
2. Add the sugar and cinnamon and cook, whisking occasionally, 
3. until smooth, 4 to 5 minutes.

1. Gently stir in the bananas. Remove from heat and add the rum. 
2. Using a match, carefully ignite the mixture and wait until the
3. flame goes out. Stir in the pecans.

1. Serve the bananas and sauce over the ice cream.

By Kate Merker

• Serves

• 8

• Hands-On Time

• 15 min

• Total Time

• 20 min

• 
  
• Nutritional Information

NUTRITIONAL INFORMATIONPer Serving

• Calories

• 475 calories

• Calories

• 45% calories from fat

• Fat

• 24 g

• Cholesterol

• 59 mg

• Sodium

• 66 mg

• Protein

• 4 g

• Carbohydrate

• 64 g

• Sugar

• 52 g

• Fiber

• 3 g

• December 2008
• 
  

Recipe Courtesy of: Real Simple

                                   

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Eat well, Read lots and Stay Spicy!!

C  ~