An incredible dessert, this comfortable classic provides a sweet end to any great meal. Combining bananas, a luscious caramel sauce and ice cream, there’s pleasure in every bite.
The dish was created in 1951 by Paul Blangé at Brennan’s Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan’s who was then New Orleans Crime Commission chairman. It is still served at a number of fine restaurants in New Orleans as well as in many restaurants around the world.
This dish may be made in the kitchen or, for dramatic effect, tableside in a chafing dish, as it would be done at Brennan’s. No matter how it’s done, please be careful when dealing with alcoholic beverages and open flame.
- 3 Cups rum
- juice of 1 orange
- juice of 1/2 lemon
- vanilla ice cream
- 2 Tablespoons butter
- 3 Tablespoons brown sugar
- 2 large bananas, sliced
- 3 Tablespoons banana liqueur
- Heat butter in frying pan over medium heat.
- When melted, add sugar and mix well. Cook until golden brown. Add sliced bananas and mix well; cook 1 minute. Add fruit juices, mix, and continue cooking 1 minute. Add liqueur and rum.
- Flambe carefully.
- Mix well and serve over vanilla ice cream.