Bananas with Orange and Rum Caramel

1. 1

   Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat.

2. 2

   Place the bananas in the butter, cut side down.

3. 3

   Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.

4. 4

   Remove the skillet from heat; add in the rum, and orange juice.

5. 5

   Return the skillet to heat and let reduce for a minute.

6. 6

   Turn the bananas and let the juices reduce for another minute.

7. 7

   Remove the skillet from heat and swirl in the remaining tablespoon of butter.

8. 8

   Serve the bananas in shallow bowls drizzled with the caramel pan sauce.

9. 9

   Top with orange segments and a scoop of vanilla ice cream.

10. 10

    Garnish with a sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.