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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio Photo by: Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

Tequila-Flambéed Bananas With Coconut Ice Cream

Southern Living JULY 2010

  • Yield: Makes 4 servings
  • Cook time:10 Minutes

Ingredients

  • 4 tablespoons butter
  • 1/4 cup firmly packed DOMINO Light or Dark Brown Sugar
  • 1/4 cup FLORIDA'S NATURAL Brand Premium Orange Juice
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 1/2 teaspoon ground cinnamon
  • 4 unpeeled bananas with green tips
  • 4 tablespoons tequila
  • 2 pt. coconut ice cream

Preparation

Melt butter with next 5 ingredients in a medium skillet over medium-high heat, stirring until blended. Reduce heat to medium, and cook 3 minutes or until sugar is dissolved. Peel bananas, and cut in half lengthwise. Add bananas, and cook 1 minute.

Remove skillet from heat; stir in tequila, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.

Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and liquid is caramelized, spooning sauce over bananas. Serve bananas and sauce immediately over coconut ice cream.

Note: For testing purposes only, we used All Natural Boulder Island Coconut Ice Cream.

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Tequila-Flambéed Bananas With Coconut Ice Cream recipe

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