Flambé refers to lighting a dish on fire. Use this dessert at the end of a dairy meal. This dessert can be made on the spot and can be a great cause of entertainment for your guest if you choose to flambé the caramel rum sauce.
- Prep Time
- 10 ServingsServings
- ¼ cup butter
- ¾ cup brown sugar
- 3 tablespoons rum
- ½ vanilla bean sliced in half or ½ teaspoon of vanilla extract
- ½ teaspoon cinnamon
- 3 bananas
Melt butter, cinnamon, vanilla bean and sugar, in pan.
Add sliced bananas.
Add rum. If you choose to flambé (light a fire over the caramel), step away from pan while lighting a match. Place a match on liquid and watch it flambé. The fire will cook out the alcohol and die down in less then a minute.
Serve over vanilla ice cream.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now