This is a dessert that Michel served at The Mirabeau and at his own restaurants in Seattle and London. Like some of the other dessert recipes we have included, it contains fresh fruit, ice cream, and liqueur — a combination that’s unbeatable regardless of what continent you’re on.—Michel Deville and Brendan O’Farrell
1 cup pecans
6 tablespoons unsalted butter
1/2 cup fresh orange juice
1/4 cup Orange Curacao liqueur
3/4 cup packed brown sugar
6 ripe bananas, peeled and cut into 3/4-inch slices
2 teaspoons cinnamon powder
1/4 cup dark rum
8 scoops vanilla ice cream
1/2 cup shredded coconut
8 sprigs fresh mint, for garnish
1. Toast the pecans in a shallow baking pan under the oven broiler, being very careful that they do not burn, and then remove them from the oven and set aside.
2. Melt the butter in a saute pan over medium-high heat, until it bubbles and stir in the orange juice, Curacao liqueur and brown sugar, stirring continuously until the sugar is completely dissolved and the mixture begins to caramelize (thicken and take on a golden-brown color). Add the bananas, pecans and cinnamon, turning them gently until the liquid coats the bananas and pecans. Carefully pour the rum into the pan, let it heat slightly and then ignite. If you are using a gas stove, simply tilting the pan so that the rum is at the edge without spilling should ignite the rum. On an electric stove, you will need to use matches. Fireplace matches are best since they are long and reduce the chance of burning your hand. Once the flames have died, remove the pan from the heat.
3. Place one scoop of ice cream in each dessert dish and arrange the banana slices and pecans around it. Drizzle the syrup over the banana slices and ice cream. Sprinkle with shredded coconut and garnish with mint. Serve immediately before the ice cream melts.
Recipe © 2006 by DreamCooks.net. All rights reserved.