Boozy bananas
I’ve let you down and I know it…my head hangs in shame. I wish I could do better for you than a boozy, sugary, banana topping for ice cream. It is a delicious mess but I certainly won’t win any prizes for originality or styling.
I confess that my creative cooking mojo is on the fritz…my appetite is also suffering…you know how it is when you’re on the cusp of change. I can’t tolerate the thought of another meaty braise, or anything hearty or heavy…I’m ready for the weather and the menu to change to Spring and the sooner the better.
Fancy ice cream toppings can be useful…mostly because they are so damn tasty, quick, easy, and, lets face it, anytime you can set a pan on fire it’s pretty impressive. This is a riff on the classic bananas foster…take a 1/4 of white sugar, 2 tablespoons butter and a teaspoon of water and heat it up in a skillet, stirring constantly until the sugar melts and emulsifies with the butter. Add a tablespoon of milk or cream and expect this to sputter and spatter…hang in there and whisk it well. Add the sliced bananas and heat them up in the sugar goo, add a pinch of salt and cinnamon and a hefty glug of booze, I used armagnac because it’s what I have, but a banana liquor would be excellent, or perhaps rum. Light it up and burn the alcohol off. Spoon the topping over vanilla ice cream. I liked the armagnac because it has a smoky, rich flavor.
I did cook dinner one night this week and it turned out well. For details on that go over to Accidental Hedonist and see my post for this weekend.
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5 Responses to “Boozy bananas”
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It may not be elegant but it looks and sounds wonderful. I would give this a try anytime!
oh man that looks good!
No need to apologize… it looks simply yummy! We used to make something of that sort when I catered… and I’m pretty sure we dumped it over ice cream.
These bananas sound good! I usually just microwave or barbeque them in their skins, then add brown sugar and top with cream, but I can see I am going to have to improve my banana skills!
A simple dish of GOOD ice cream can’t be beat for a satisfying end of a meal. My mom, who had a knack for making the easy look fancy, used to serve a dish of chocolate ice cream with a spash of scotch (YUM!) or lemon sorbet with a splash of creme de menthe. She’d serve these in parfait glasses and her party guests would ooh and aah.