bananas with rum-orange caramel sauce


3 tablespoons unsalted butter, softened
4 bananas, peeled, halved crosswise and then halved lengthwise
1/3 cup sugar
1/4 cup orange juice (preferably freshly squeezed from 1 orange)
2 tablespoons white rum
2 oranges, peeled and segmented
2 pints vanilla ice cream


- 8


Heat a large nonstick skillet over medium-high heat. Melt 2 tablespoons of butter in the skillet and place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning. Pour in the rum, then the orange juice and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.

Take the skillet off the heat and add the remaining tablespoon of butter. Swirl the pan.

Serve the bananas in shallow bowls drizzled with caramel sauce from the pan, and topped with a few orange segments and a scoop of vanilla ice cream.