4 scoops of vanilla or coffee ice cream
10 ripe finger bananas or
4 regular bananas sliced in 4
¼ cup piloncillo (or demerrera sugar) *
½ cup fresh orange juice
2 tbsp fresh lime juice
2 tbsp coffee liquor
¼ cup golden rum
*piloncillo is a Mexican cone sugar
Melt butter in saucepan at medium heat. Stir in piloncillo, orange juice and lime. Cook stir frequently until thick and syrupy 6 – 8 minutes
Add bananas to sauce, cook turn gently, just to heat through and coat with sauce, about 1 minute. Stir in coffee liquor then remove from heat. Heat rum in small saucepan over low heat until warm to touch, about 30 seconds, do not allow to bubble. Pour rum over hot banana mixture and immediately ignite with a long match. Stir with long handled spoon until flames subsided. Serve warm bananas and sauce over ice cream.
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