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butter brown sugar mango pineapple bananas Meyers heavy cream coconut sugar vanilla ice cream vanilla wafer cookies
Viewed: 29 - Published at: 6 years agoIngredients
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup dark brown sugar
- 1 mango, peeled, pitted, and cut into 1/2-inch dice
- 1/4 pineapple, peeled, cored, and cut into 1/2-inch dice
- 3 bananas, peeled and quartered (cut in half both lengthwise and crosswise)
- 1/4 cup Meyers dark rum
- 1/2 cup heavy cream
- 1/2 teaspoon coconut extract
- 1 tablespoon sugar
- 1 pint vanilla ice cream
- 12 vanilla wafer cookies
Method
- In heavy, 12-inch skillet over moderately high heat, melt 4 tablespoons butter and brown sugar, stirring, until sugar dissolves, about 4 minutes. Add mango and pineapple and saute until coated with butter, about 1 minute. Add bananas and saute until coated with butter, about 1 minute.
- Pour rum into pan, but do not stir into sauce. Allow rum to heat, about 1 minute, then tilt pan away from you and use long match to carefully ignite sauce. Let sauce burn, swirling skillet to prolong flame, until it dies out, about 1 to 2 minutes. Using slotted spoon, remove bananas from pan, place, cut side up, on plate, and sprinkle with sugar.
- Pour cream and coconut extract into pan and bring to boil. Reduce heat and simmer, uncovered, until thickened, about 3 to 4 minutes. Keep warm.
- In large, nonstick skillet over moderately high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas, cut side down, and saute until golden brown, about 4 to 5 minutes. Remove from heat.
- Into each of 4 chilled bowls, scoop 1/3 cup ice cream. Place 3 pieces banana in each bowl. Divide mango and pineapple among bowls. Spoon sauce over fruit and garnish with wafer cookies if desired. Serve immediately.
