Makes about 4 cups of sauce, enough for 8 servings
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
1½ teaspoons cinnamon
½ teaspoon ground anise seed
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 large bananas
½ cup pecans, halves or chopped pices
½ cup water
½ pound (2 sticks) unsalted butter
1 cup dark brown sugar, lightly packed
1 teaspoon vanilla extract
2 tablespoons banana cream liqueur
2 tablespoons Bailey's® Irish Cream Liqueur
1 tablespoon cognac
1 teaspoon toasted seasame oil (dark)
Vanilla ice cream (See Note)
how to prepare
Combine the first five ingredients in a small bowl and set aside, this will be the Seasoning Mix.
Peel the bananas and cut them into diagonal slices about ½-inch thick. Set aside.
In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from heat and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter and sugar. When the butter melts, add the Seasoning Mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Continue to cook, stirring gently, for 4 minutes. Remove from the heat and serve warm. To serve: Ladle ½ cup of the sauce over 2 large scoops of vanilla ice cream. Be sure the ice cream is very cold and the sauce is still very warm.
To Serve: Ladle ½ cup of the sauce over 2 large scoops of vanilla ice cream. Be sure the ice cream is very cold and the sauce is still very warm.
Note: We suggest that you pre-ball the ice cream so that it is cold and hard when you pour the warm sauce over it. Also, if you would like to add extra liqueur for more flavour, feel free to do so!
Copyright © 1997 by Paul Prudhomme