| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Butter; cut into cubes |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Ground cinnamon |
| 4 |
|
Ripe bananas; peeled, and |
|
|
Halved lengthwise |
| 1 |
c |
Banana liqueur |
| 1 |
c |
Myers Rum |
| 1 |
pt |
Vanilla bean ice cream |
| 8 |
sl |
Yellow pound cake -; (abt 1. thk) |
|
|
Powdered sugar; in a shaker |
| 4 |
|
Sprigs Fresh mint |
INSTRUCTIONS
In a large saute pan, melt the butter. Stir in the brown sugar and
cinnamon. Add the bananas and baste them with the syrup for 2
minutes. Pull the saute pan off the burner. Carefully add the banana
liqueur and rum. Place the pan back on the stove and shake the pan a
couple of times. The pan should flame, if not, ignite the pan with a
match. Shake the pan back and forth until the flame dies, basting the
bananas continuously. To assemble, place two scoops of ice cream,
between two slices of pound cake, forming a sandwich. Place the
sandwich in the center of a shallow bowl. Spoon two banana halves on
top of the sandwich. Spoon the sauce over the top. Garnish with
powdered sugar and fresh mint. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-23-1997
Recipe by: Emeril Lagasse
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