Serves: 4
Ingredients:
2 oz. Butter cut into TBSP chunks
8 oz. Sugar, Brown
4 ea. Banana, fresh, cut into 2 inch bias
½ C. Rum, Captain Morgan
Procedure:
1. In a sauté pan melt butter. Using a wooden spoon, add brown sugar & stir.
2. Add bananas & cook until caramelized.
3. Move pan off heat. Add rum & return to heat to catch flame with lighter stick if needed.
4. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out.
Serve bananas over vanilla ice cream and/or a slice of pound cake
5. Garnish – Herb, Mint, fresh, chopped
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Original Photograph By: Chef Greg Gefroh
Photograph Retouched By: Recipe Spy
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf