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Flexible Fruit Foster

Flexible Fruit Foster

Sunset SEPTEMBER 2003

  • Yield: Makes 4 servings


  • 1/4 cup (1/8 lb.) butter
  • 1/4 cup firmly packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon orange juice
  • 3 to 4 firm-ripe bananas (about 1 1/2 lb. total), peeled and cut into 1-inch-thick slices, or 1 1/2 pounds firm-ripe peaches, peeled, pitted, and sliced
  • 1 pint vanilla ice cream
  • About 2 tablespoons banana- or orange-flavored liqueur
  • About 2 tablespoons dark rum


1. In a 10- to 12-inch frying pan over high heat, stir butter and brown sugar until bubbling vigorously. Add cinnamon, orange juice, and fruit; turn fruit often with a spatula until sauce is boiling again and fruit is hot, 1 to 3 minutes.

2. Scoop ice cream equally into four bowls. For the children, spoon fruit and sauce over ice cream. Then, for the adults, pour banana liqueur and rum over fruit in pan and ignite with a match (keep away from vents or flammable materials); shake pan until flame dies. Spoon fruit and sauce over ice cream.

Nutritional analysis per serving with liquors.

Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 42%
  • Protein: 3.6g
  • Fat: 20g
  • Saturated fat: 12g
  • Carbohydrate: 58g
  • Fiber: 1.8g
  • Sodium: 181mg
  • Cholesterol: 61mg

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Flexible Fruit Foster recipe