Butter Rum Sauce
Presented by Griddle 145
- 2/3 cup butter
- 1 cup brown sugar
- Dash cinnamon
- Dash nutmeg
- 2 ripe bananas, sliced
- 3 oz. dark rum, 80 proof*
*Caution: This recipe involves fire and flames. Have a fitted lid nearby in case flames need to be extinguished quickly. High proofs such as 151 rum ignite more easily but are extremely flammable. Never pour directly from bottle to pan, especially on an open-flame cooktop. The alcohol will cook off when sauce is flambéd.
Melt butter in large saucepan over low heat. Add brown sugar, cinnamon, and nutmeg. Stir until well blended and simmering. Add bananas and increase heat to medium and bring to boil for 1 minute.
Turn off heat, remove saucepan from cooktop, add rum and ignite contents of pan with a long match. When the flame dies out, return pan to burner on low heat and stir for an additional 1 to 2 minutes.
Spoon warm sauce over French toast or pancakes.
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As seen in the Summer/Fall 2018 Issue
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