Con Poulos

Reserve this sophisticated pecan-and-banana confection―flambéed in dark rum―for the grown-ups. It’s a take on Bananas Foster, a classic dessert that originated in New Orleans. To make it, you’ll melt butter, sugar, and cinnamon together to create a rich, sticky sauce. Stir in ripe yet firm sliced bananas to coat them in the butterscotch sauce. Make sure to remove the pan from the heat before adding dark rum and lighting it with a match; you don’t want to start a kitchen fire! Once the flame goes out, stir in toasted pecans. Serve the bananas and sauce over scoops of vanilla ice cream for a stunning finish.

Get the recipe: Butterscotch Bananas With Vanilla Ice Cream

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