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Flaming Bananas (Platanos Flameados)




  1. Place 1 scoop ice cream in each of 4 dessert dishes; put into freezer.
  2. Just before serving, peel bananas; cut lengthwise into halves. If using regular bananas, cut each half crosswise into thirds.
  3. Melt butter in a 10-inch skillet over medium-high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
  4. 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.
  5. 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.
  6. Place warm bananas around ice cream; spoon sauce over top.
  7. Serve immediately.


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