This dish has no bananas in it. Kyndell doesn’t like bananas. It’s bananas foster – using pineapple. (Don’t tell Kyndell! She thinks I’ve named a desert after her.)
All right, she doesn’t think that. But she does seem to like the dessert just fine. It’s a tough one to get wrong. It’s sliced pineapple cooked in brown sugar and butter, then doused in rum and set on fire. And since we served it with some fresh vanilla bean ice cream made with the ice cream machine my sister got me for my birthday. (Thanks not-really-that-much-younger sister!) Seriously, find me something wrong with that.
Bananas Kyndell – or – Pineapple Foster (your call)
1/2 pineapple, sliced into 1/2″ thick slices
3 T butter
1/2 c brown sugar
4 T dark rum
2 cinnamon sticks or 1 t cinnamon
vanilla bean ice cream
Put butter, sugar, 1 T of rum and cinnamon in a skillet. Just like this:
Mix it together over medium-high heat until sugar is dissolved. Place pineapple slices down in the sugar and cook, swirling the pan frequently (or the sugar will burn) for 3 to 4 minutes. Turn slices over moving the sugar mixture around as you do and cook other side, swirling the pan frequently for 3 – 4 minutes. That will look like this:
Add the rest of the rum to the pan and light on fire, making sure that it’s away from anything that may catch fire above your stove. Violá, you are done cooking!
Dish out the pineapple between plates, top with sauce and a dollop of ice cream. Enjoy.