Pineapple and bananas foster

Lynnda Cloutier

By
@eatygourmet

this is a great New Orleans treat, created for breakfast, at Brennan's restaurant in the early 1950s. The original recipe is here transformed slightly by the inclusion of fresh pineapple, an attractive tropical touch. It's a great brunch dessert and you can make it at the stove, thus skipping the showy and risky tableside flaming that waiters working for tips must engage in.Source unknown


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

4 tablespoons unsalted butter, one half stick
1 cup packed light brown sugar
1 cup crème de banane
1/2 teaspoon ground cinnamon
one half medium pineapple, peeled, cored, and cut into 1 inch chunks
two medium, ripe but firm bananas, peeled and cut into 1 inch chunks
1/4 cup white or gold rum
1 tablespoon fresh lemon juice
premium vanilla ice cream, softened slightly

Directions Step-By-Step

1
in a large skillet over low heat, melt together the butter, sugar, crème de banane, and cinnamon.
2
Add the pineapple and simmer, stirring occasionally, for two minutes. Add the bananas, rum, and lemon juice and simmer, stirring gently for three minutes. Place one or two scoops of ice cream on each of four dessert plates or shallow bowls. Spoon the fruit and sauce over and around the ice cream, using it all. Serve at once. Serves four

About this Recipe

Course/Dish: Fruit Desserts