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2 ounces Whole butter
8 ounces Brown sugar
1/2 teaspoon Ground cinnamon
2 fluid ounces Banana liqueur
4 Bananas, cut into quarters
2 fluid ounces White rum
4 scoops Vanilla ice cream
Servings: 4
1. Combine the butter, sugar and cinnamon in a sauté or flambé pan. Cook over low heat, stirring until the sugar dissolves.

2. Stir in the banana liqueur, then place the bananas in the pan. When the bananas soften and begin to brown, carefully add the rum.

3. Continue to cook until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.



Notes: Method: Sautéing

Bananas Foster was created in 1951 by Brennan's chef Paul Blangé to promote New Orleans' role as the major port of entry for bananas arriving from Central and South America. The dish was named for Richard Foster, chairman of the New Orleans Crime Commission, a civic group working to clean up the French Quarter. Foster was a good friend to Owen Edward Brennan and a frequent customer at his restaurant. Today Brennan's flambées some 35,000 pounds of bananas each year for this world-famous dessert.
 
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