Sauteed Bananas In Praline Sauce With Vanilla Ice Cream Recipes

SAUTEED BANANAS WITH CARDAMOM PRALINE SAUCE

Steps:

• Heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total. Transfer with a slotted spatula to 2 dessert bowls. Heat 1 tablespoon butter and sauté remaining bananas in same manner, transferring to 2 more bowls.
• Melt remaining 2 tablespoons butter in skillet over moderate heat, then add brown sugar, cream, cardamom, and a pinch of salt and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in lime juice.
• Spoon sauce over bananas and ice cream.

FRENCH VANILLA ICE CREAM WITH SAUTEED BANANAS AND PHYLLO TRIANGLES

Steps:

• Preheat oven to 400 degrees F.
• Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.
• Begin other recipes in your menu while pastry bakes.
• When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.

SAUTEED BANANAS WITH CARDAMOM PRALINE SAUCE

Steps:

• Heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, sauté bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
• Transfer evenly with a slotted spatula to 4 dessert bowls.
• Melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. Simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
• Remove from heat, stir in lime juice and toasted pecans.
• Scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.

SAUTéED BANANAS IN PRALINE SAUCE OVER VANILLA ICE CREAM

Steps:

• Melt butter in a sauté pan (for a more runny sauce add the additional 2 T butter).
• Add the brown sugar and stir till smooth. Then carefully add bourbon and cook another 2 minutes.
• Add the nuts and cook 30 seconds.
• Add banana slices and cook till soft, 4-5 minutes.
• Pour over ice cream and garnish with additional pecans.