Bananas Foster from Princes Cruises

We have said with Princess Cruises many times. This dessert is always a favorite.

Bananas Foster Flambe from Princess Cruises

The holidays are a time of entertaining, and no dessert puts on a show like bananas foster flambe. Simple to make and something to behold, this warm and inviting treat is the elegant finale every good meal deserves.

Ingredients:

• 2 T. brown sugar
• ¾ c. granulated sugar
• 3 T. butter
• ⅓ c. orange juice
• 6 bananas, peeled and sliced lengthwise, then sliced crosswise in
4-inch sections
• 2 T. rum or
Grand Marnier
• ¼ c. sliced
toasted almonds
• 6 scoops vanilla
ice cream

Method of Preparation:

In a small bowl, combine both sugars.

Place a medium sauté pan on the stove over medium heat. Add the butter. When the butter has melted, stir in the sugar mixture. Cook until the sugar is dissolved and the liquid is light caramel in color.

Slowly stir in orange juice. Continue cooking until liquid is reduced and the mixture is creamy.

Remove from heat. Pour Grand Marnier over the sugar mixture in the sauté pan and carefully ignite the alcohol. When the flame has gone out, return the pan to the stove. Add the bananas and toss until evenly coated. Cook 1-2 minutes until bananas soften slightly.

To serve:

Divide bananas and sauce between 8 serving dishes. Top each with a scoop of vanilla ice cream. Sprinkle with toasted almonds and serve immediately.

NoraLyn
Member: Society of Professional Journalists

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.