Chef Recipes

Bananas Foster

By Chef Jon-Paul Hutchins
Scottsdale Culinary Institute

Serves 2

1 banana sliced
1 tablespoon butter
1/4 cup brown sugar
1 ounce banana liquor (optional)
1 ounce rum
Cinnamon

Vanilla Ice Cream

Procedure:
In a 12 inch non stick sauté pan heat the butter until sizzling.
Add the bananas and stir to coat with the butter.
Add the brown sugar and cook until dissolved and bubbling.
Remove the pan from the heat, add the alcohol. Carefully ignite with a wooden skewer.
As the flames die down, sprinkle with cinnamon.
Spoon over vanilla ice cream and enjoy!