Name: Dal Rae Bananas Flambe Recipe
Total time: 20 min
Yield: Serves 6
Ingredients: 3 tablespoons butter; 1/2 cup brown sugar, packed; 1/3 cup amaretto; 1/3 cup banana liqueur; 1/3 cup (151-proof) rum; 3 large bananas, peeled, halved lengthwise and cut in halves crosswise; 1 (15 1/4-ounce) can sliced peaches in syrup; 1 1/2 pints vanilla ice cream; 1/2 cup sliced almonds, toasted

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By Rose Dosti

Aug. 9, 2000

Dear SOS: Could you please obtain the recipe for bananas flambe from the Dal Rae Restaurant in Pico Rivera?

Florence A. Rodarte

Whittier

Dear Florence: Owner Dan Smith came through with this recipe. The rum called for is extremely flammable, so use caution when igniting it. Keep hands, face, hair, loose clothing and props away from flames. Never place an open bottle of liquor over flames. With the proper precautions, a flambe can be a spectacular finale to a dinner party.

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3 tablespoons butter

½ cup brown sugar, packed

⅓ cup amaretto

⅓ cup banana liqueur

⅓ cup (151-proof) rum

3 large bananas, peeled, halved lengthwise and cut in halves crosswise

1 (15 ¼-ounce) can sliced peaches in syrup

1 ½ pints vanilla ice cream

½ cup sliced almonds, toasted

Melt butter with brown sugar in nonstick skillet over medium-low heat, stirring constantly until caramel-like, about 3 to 5 minutes.

Remove skillet from heat and immediately pour in amaretto, banana liqueur and rum. Return skillet to heat and stir briefly to combine liquors with sauce and to heat through. With a long kitchen match, ignite sauce, being careful to keep body, face, hands, hair, clothing and any surrounding flammable objects away from flames. When flames die down, add bananas, peaches and 2 tablespoons peach syrup and cook, spooning sauce over fruit, until fruit is heated through, about 5 minutes. Serve fruit and sauce over ice cream and garnish with almonds.