A discussion with boyfriend on the subject of Emeril
led to the topic of bananas foster, which he has never
before tasted. He asks: where can this dessert be
tastefully procured in NYC or is it best made at home?
I don't know where you can buy it, but it's really easy
Slice some ripe bananas medium-thick. Melt a lot of
butter, and add a lot of cinnamon and brown sugar.
When you have a nice, gooey syrup, add the bananas and
sauteed until they get soft without falling apart, and
the sauce starts to carmelize on the fruit.
Meanwhile, heat a couple tablespoons of rum (or other
spirits) gently over a very low flame. When the
bananas are just about ready, remove the banana pan
from the heat and turn away from the stove. Add the
liquor. Return to the stove, put the pan back over the
flame. Tip it slightly while pulling it toward you, so
that the far edge of the pan comes close to the flames
at the far edge of your burner. The liquor will
ignite. Let it burn for a half minute or so, then
extinguish it by covering the pan.
Serve immediately over vanilla ice cream, or in a
pastry shell, or both.
When the liquor ignites, it's pretty spectacular. You
can make the show even nicer by sprinkling a dusting of
cinnamon into the flames. The grains will ignite and
Needless to say, you want to do this stuff carefully.
Pre-heating the liquor drives off some of the alcohol
and so reduces the amount of flame you get.
I don't recommend doing this in a non-stick pan.
re: Josh Mittleman
I think you forgot the Banana Liquor from the classic
Also, the TVFN show "The Best Of..." recently had
featured desserts, and demonstrated Brennon's Banana
Foster, so the recipe should be on the website, hold
on, I'll check...
For some reason the recipe wasn't there, but it did
have the schedule. The dessert show is to re-air
Sunday, August 29 at 10:30 PM. Set your VCR!