From Jackie Schuler
Ingredients
1 pint vanilla ice cram
2 Tablespoons butter
½ cup dark-brown sugar
¼ cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Directions
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately.
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