From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 23 Jul 1996 10:37:51 -0800
Combine the butter and brown sugar in a saucepan. Cook over medium heat
until caramelized. Cut the bananas in quarters. Split. Place in the
saucepan. Cook until tender. Add the cinnamon and liqueur. Blend well.
Place a generous scoop of ice cream in each serving plate. Heat the
cognac. Pour over the bananas (do not stir). Ignite. Spoon the flaming
bananas over the ice cream. Serve.
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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