Recipe: Caramel Bananas Foster (Cooking Light magazine, 1990's)

CARAMEL BANANAS FOSTER

3 medium-size, firm, ripe bananas
Caramel Sauce (recipe follows)
2 tablespoons dark rum
Vanilla ice cream (for serving)

Cut each banana in half crosswise, and cut each half into quarters lenghwise. Set bananas aside.

Combine Caramel Sauce and rum in a large skillet; place over medium heat, and cook 5 minutes or until hot. Add bananas; cook 1 minute, stirring to coat.

Spoon over ice cream.

CARAMEL SAUCE

1 cup sugar
1/4 cup water
1 Tablespoon margarine
3/4 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash of salt

Combine sugar and 1/4 cup water in a medium-size heavy saucepan. Place over medium-low heat, and cook 13 minutes or until sugar dissolves (do not stir).

Cover and increase heat to medium; boil 1 minute (this will dissolve any sugar crystals clinging to sides of pan).

Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir.) Remove from heat; let stand 1 minute.

Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.)

Place pan over medium heat, and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.

Pour caramel into a bowl, cover and refrigerate until needed.

Makes 6 servings
Source: Cooking Light magazine
From: Judy/AZ - 09-14-97