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THE MOST FAMOUS AND SOUGHT AFTER DESSERT IN THE "BIG EASY"
New Orleans and Bananas Foster are almost synonymous.
This dessert was named after a customer of Brennan's, Richard Foster in the 1950's.
Brennan's and The Commander's Palace, two famous New Orleans restaurants are owned by the Brennan family.
1 tablespoon unsalted butter
2 tablespoons firmly-packed dark brown sugar
1 large ripe banana, peeled and halved lengthwise
2 tablespoons dark rum
1 tablespoon banana liqueur
1 tablespoon white rum
Pinch of cinnamon
Pinch of Orange zest (NO WHITE PITH PLEASE)
1. In a wide pan or chafing dish melt butter and brown sugar over low heat, stirring, until sugar dissolves.
2. Add banana halves and cook, turning to coat several times. Add liqueurs and cinnamon, and baste
bananas with liquid. Using a long match, carefully ignite liqueur. Shake pan and spoon flames over
bananas several times.
3. Serve banana immediately with sauce spooned over. Better yet, serve with one or two scoops of
vanilla bean ice cream.
Yield: 1 serving
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