![]() vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. unsalted butter, cut into pieces, ¼ cup (packed 50 g) dark brown sugar, ½ tsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Vanilla ice cream is the classic accompaniment, but you could also spoon the saucy mix over waffles, crepes, French toast, or even toasted slices of banana bread. While the toasted pecans aren’t traditional, they add delightful crunch. Slightly underripe bananas work well here, as they soften nicely in the caramel sauce but maintain their shape while cooking. If you’re hesitant about tackling a flambéed dish at home, that’s understandable! But with a few tablespoons of rum contained in a skillet (off the heat) and a long-reach lighter or long match to keep you away from the flames, you’ll get all of the wow factor and flavor with none of the danger. This New Orleans classic consists of caramelized bananas and a pyrotechnic rum sauce that delivers all the tableside drama. The original bananas Foster recipe was invented for Owen Brennan's restaurant, Vieux Carré, in the 1950s. Bananas Foster is an old-school dessert that looks and tastes significantly more complicated than it is, making it an ideal meal-ender when you’re strapped for time but still want to show off. ![]()
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