Cooking with fire is fun, as long as you’re careful. It impresses guests, it adds great flavor, and you get to light stuff on fire! This recipe is simple, the key steps being making sure to coat the spices in butter before adding the alcohol, turning the flame off before adding alcohol, then letting the alcohol heat up for 5 seconds, and lighting the edge of the pan with either the stove flame or a long match or bbq igniter. Feel free to try peaches flambe, substitute nutmeg and clove for the ginger and cardamom, even use spiced rum instead of dark rum and amaretto. It’s very versatile, and how can you go wrong with fruit, butter, spices, and alcohol?
A simple banana desert with butter, rum, and spices.
- 2 bananas
- 3 tbsp butter
- 1 tsp cinnamon
- .5 tsp ginger
- .5 tsp cardamom
- 1.5 oz dark rum
- 0.5 oz amaretto
Slice bananas in half, then again in half lengthwise
Melt butter in a skillet on medium high heat. Once butter is melted, add bananas, flat side down.
Mix together spices and sprinkle over bananas.
Flip bananas to coat spices in butter.
Turn off heat, add dark rum and amaretto, and cook for 5 seconds to heat through and start evaporation.
Turn heat back on medium-high, and light with stovetop flame or long bbq igniter, making sure to ignite the edge of the pan rather than the center, and keeping hair and sleeves away from flame.
Cook, shaking pan, until alcohol has burned off and sauce has thickened, about 30 seconds. Turn off heat.
Place bananas on a plate and top with sauce.