Special Feature: Chocolate Recipes!

Bananas Foster with Scharffen Berger Cocoa Nibs

by Sally Bernstein

Serves 6

1 quart vanilla ice cream
3 bananas
½ lemon
2/3 cup brown sugar
5 ½ Tbsp butter
½ tsp cinnamon
1 oz. banana liquor
2 ½ oz. white rum

Spoon ice cream into individual serving containers; place in freezer.

Slice bananas into rounds; brush with lemon juice.

Melt butter and sugar over low heat in a flat dish.  Add bananas and continue cooking until they are tender.  Sprinkle with cinnamon.

Warm liqueur and rum and ignite with a long handled match.  Pour over the cooked bananas.

Spoon this hot mixture over the vanilla ice cream and serve immediately with Scharffenberger cocoa nibs on top.


© Sally Bernstein, 2004

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