RE: [CH] Off topic help request

Pieters, Rob (
05 May 1998 04:17:42 -0500

Frank wrote;

If anyone out there knows the trick to getting the sauce right for   
Foster, please e-mail me the instructions privately.  We had an   
example of this dessert recently.  Despite having watched the Chef   
it, I am unable to duplicate it.

      TIA, Farnk

Below you find the receipt of Bananas Foster from the Brennan's Cook Book   
of New Orleans, as far as I have experienced the recipe at Brennan's when   
I was there last year,  I believe this is the only original and the best   
way to prepare it;


1/4 cup (1/2 stick) butter
1 cup brown sugar (the dark one)
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half and than halved
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambe pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the   
stove, and cook, stirring, until the sugar dissolves.
Stir in the bananaliqueur, than place the bananas in the pan.
When the bananas sections soften and begin to brown, carefully add the   
Continue to cook the sauce until the rum is hot, then tip the pan   
slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four   
pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice-cream and serve   

perfect, if the heat is to much the sugar will burn and don't mix with   
the butter.
What I always do is, when the rum is burning, spoom the sauce over the   
bananas in the pan until the flames subside but look out, don't burn   

Success!! and kind regards
Rob Pieters
The Netherlands