Tequila-Flambéed Bananas With Coconut Ice Cream

Prep: 15 min., Cook: 10 min.

Yield: Makes 4 servings

Ingredients

• 4  tablespoons  butter
• 1/4  cup  firmly packed DOMINO Light or Dark Brown Sugar
• 1/4  cup  FLORIDA'S NATURAL Brand Premium Orange Juice
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  grated lime rind
• 1/2  teaspoon  ground cinnamon
• 4  unpeeled bananas with green tips
• 4  tablespoons  tequila
• 2  pt. coconut ice cream

Preparation

Melt butter with next 5 ingredients in a medium skillet over medium-high heat, stirring until blended. Reduce heat to medium, and cook 3 minutes or until sugar is dissolved. Peel bananas, and cut in half lengthwise. Add bananas, and cook 1 minute.

Remove skillet from heat; stir in tequila, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.

Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and liquid is caramelized, spooning sauce over bananas. Serve bananas and sauce immediately over coconut ice cream.

Note: For testing purposes only, we used All Natural Boulder Island Coconut Ice Cream.