Flambeed Bananas with Cyprus Hardwood Smoked Salt

1. 1

   Heat a large skillet over medium heat.

2. 2

   Add the butter and swirl around the skillet to coat the bottom.

3. 3

   When the butter is almost completely melted, add the bananas and saute until the bottoms are crispy brown, 3 to 4 minutes, checking by slightly lifting one edge of a piece with a spatula.

4. 4

   Taking care not to break the slices, flip and fry the bananas until the bottoms are golden, about 3 minutes.

5. 5

   Arrange the bananas on plates or shallow bowls.

6. 6

   Remove the skillet from the heat and add the bourbon.

7. 7

   Return the pan to the heat and bring the liquid to a boil.

8. 8

   Stir in the sugar until melted.

9. 9

   Scoop the creme fraiche or ice cream over the banana and drizzle the sauce over everything.

10. 10

    Sprinkle with the salt.

11. 11

    Thrill-seekers and bourbon-lovers can opt to deglaze the pan by pouring an additional 2 ounces of bourbon into the hot skillet and tilting the pan edge into the flame to ignite the boiling alcohol; then drizzle the sauce over the bananas.

* Per serving · 4 servings · Values may vary.

No additional tips available.