Serves 1
Directions
- 1Slice the banana in half lengthwise and then cut it on a bias to create an angle.
- 2Halve and pit the peaches, then cut them into slices.
- 3Heat a cast iron skillet to medium-high (375-400 de-grees F).
- 4Melt 2 tablespoons of butter in the skillet.
- 5Add the sliced peaches to the skillet and sauté for 2-3 minutes until lightly golden.
- 6Add the sliced bananas to the skillet with the peaches and cook for 1-2 minutes, flipping gently.
- 7Push the fruit to the side of the skillet and add the remaining 4 tablespoons of butter, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of salt.
- 8Let the mixture bubble and thicken for 1-2 minutes.
- 9Turn off the heat and add 1/4 cup of light rum and 1 teaspoon of vanilla.
- 10Carefully ignite the rum or let it simmer for 30 seconds to burn off the alcohol.
- 11Spoon the hot fruit and sauce over vanilla and butter pecan ice cream in a bowl.
Ingredients
- 3 halved or sliced bananas
- 2 sliced peaches
- 6 tbsp butter
- 0.5 cup brown sugar
- 0.5 tsp cinnamon
- 1 pinch salt
- 0.25 cup light rum
- 1 tsp vanilla
- 1 scoop vanilla ice cream
- 1 scoop butter pecan ice cream
Equipment
knifecutting boardcast iron skilletspatulabowlice cream scoopspoon
Tips
- For safety, turn off the gas before igniting the rum with a long lighter.
- You can use 1.5 cans of drained and patted dry peaches if fresh are not available.
- Add toasted pecans for an extra touch.
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