Recipes from Mexico :: Mexican Desserts
4 large scoop rich vanilla or coffee ice cream
10 ripe finger bananas or 4 regular size bananas
1/4 c. butter or butter-replacement
1/4 c. piloncillo or brown sugar
1/2 c. fresh orange juice
2 Tbsp. fresh lime juice
2 Tbsp. coffee-flavored liqueur
1/4 c. golden rum
Place 1 scoop ice cream in each of 4 dessert dishes; put into freezer.
Just before serving, peel bananas; cut lengthwise into halves. If using regular bananas, cut each half crosswise into thirds. Melt butter in 10-in. skillet over med.-high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 mins. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
Heat rum in small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
Place warm bananas around ice cream; spoon sauce over top.
Serve immediately.
