CAFE TU TU TANGO'S BANANAS FOSTER

FOR THE RUM AND RAISIN SAUCE:
1/4 cup raisins
1/3 cup dark rum
1/4 cup unsalted butter
1/4 cup dark brown sugar
FOR THE BANANAS:
4 small to medium ripe bananas; peeled and sliced lengthwise
1/4 tsp cinnamon
FOR SERVING:
1 quart vanilla-bean ice cream
1/4 cup slivered; toasted almonds

Soak the raisins in the rum to plump them.

Melt the butter on medium-low heat in a saute pan or deep skillet. Add the brown sugar and heat gently, stirring until the sugar is melted, about two minutes.

Carefully add the bananas and cook until tender, about three minutes, turning once with a spatula. Sprinkle bananas with cinnamon. Pour the rum and raisin mixture into the pan over the bananas, and heat slightly.

Remove from heat, avert your face, ignite* the liquor and baste the fruit with the sauce until the flames subside.

Transfer the banana slices to four plates, using a spatula. Top with scoops of vanilla ice cream, spoon on the rum and raisin sauce, and sprinkle with almonds.

*Part of what makes Bananas Foster 'bananas foster' is the flambeing. We would like to caution neighbors to proceed carefully with this step, or it could be omitted.

This recipe was sent in by L.H. of Cafe Tu Tu Tango at The Block in Orange, CA. L.H. writes: "Our chef, Ro Fernandez, serves this one as a special. Every Tuesday we celebrate Fat Tuesday with Cajun specialties, so it certainly fits in the spirit of things."

Servings: 4
From: Cafe Tu Tu Tango at The Block in Orange, California
Source: The Orange County Register - April 28, 1999