Sunday, May 29, 2016

Butterscotch Bananas

1/2 cup pecans
1 stick unsalted butter
1 cup brown sugar
1/4 teaspoon cinnamon
6 bananas, peeled and sliced
1/4 cup dark rum

1. Preheat oven to 375 degrees.
2. Lightly toast pecans, about 5 minutes, coarsely chop.
3. In large skillet, melt butter. Add sugar and cinnamon stirring occasionally until fully incorporated, about 5 minutes.
4. Gently stir in the bananas.
5. Remove from heat. Add rum and flambe.
6. Stir in pecans.

Serve over vanilla bean ice cream or waffles.

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