Flambeed Bananas with Two Sauces ►
Glazed banana halves flambeed in honey liqueur cradle a small lake of melted chocolate on a dish filled with saffron-tangerine sauce. The combination of banana and chocolate is a favorite all over the world; Chef Pardo’s special touch is the bright citrus and saffron sauce.
- Bittersweet Chocolate - 8 ounces, chopped
- Bananas - 4, peeled
- Unsalted Butter - 6 tablespoons
- Tangerine Juice - 2 cups
- Sugar - 6 tablespoons
- Honey Liqueur - 1/2 cup
- Saffron Threads - 10 to 12
- Lemon Juice - 1 cup
- Vanilla Ice Cream - 4 scoops
- Mint Sprigs - 4, fresh
Melt the chocolate in the top of a double boiler over barely simmering water. Set aside.
Cut the bananas in half lengthwise.
Put half of the butter, all but 1/4 cup of the tangerine juice, 4 tablespoons of the sugar, and half of the liqueur in a skillet. Bring to a boil, then reduce the heat to medium and let simmer until reduced by half. Stir in the saffron threads.
In another skillet over medium-high heat, combine the remaining butter, lemon juice, and split bananas. Sprinkle the bananas with the remaining sugar. Saute for 1 minute, then turn and saute on the other side. Add the remaining tangerine juice and continue to saute, basting with the pan juices, until the bananas are lightly browned. Carefully add the remaining honey liqueur. Avert your face and ignite the liqueur with a long match; shake the pan until the flames die down. Remove from heat.
To serve: Place two banana halves in the center of each dish. Face the open portions of their curves toward the center, creating an oval shape. Spoon chocolate in this space between the banana halves. Spoon tangerine sauce along each side. Repeat for each dish. Place a scoop of ice cream in the chocolate on each plate. Garnish each with a mint sprigs.