Bananas Foster

Have everything ready ahead of time; the dish comes together quickly.

Cut both ends off the bananas, peel, cut each in half, then cut each half lengthwise. Larger bananas hold their shape better in the pan.

Put the butter and brown sugar in a heavy-bottomed skillet over medium-high heat; stir occasionally for a couple of minutes until the butter melts and the mixture bubbles.

Carefully place the bananas in flat side down. A grainy, separated-looking mixture is normal; it turns into a sauce once the liquor goes in.

Cook about 30 seconds, just until coloured, then flip with a spoon and fork and cook another 30 seconds to a minute. Do not overcook; the bananas should be soft but keep their shape.

Turn the flame off, then add the banana liqueur and the white rum.

Turn the heat back to medium-high or high; when the alcohol warms, tip the pan slightly toward a gas flame to ignite it.

Throw pinches of cinnamon into the flames so they sparkle; otherwise sprinkle the cinnamon in at any point.

When the flames die out and the alcohol has burned off, remove from the heat.

Serve over vanilla ice cream, one banana's worth around each serving; wipe off drips and garnish with a sprig of chocolate mint.