Several gratings of fresh nutmeg (about 1/4 teaspoon)
1/2 cup light rum
1/2 cup white sugar
1/4 cup dark rum (151 proof)
12 scoops of very rich vanilla ice cream (about 2 pints)
Directions
Melt the butter in a large chafing dish, electric skillet,
or large cast iron skillet that can set on the grill
Place
the bananas in the butter, taking great care to not break
them
Sprinkle on the brown sugar
Add the orange
peel, cinnamon, and nutmeg.
Cook over low heat, gently rolling the bananas as they
cook to caramelize them slightly
Add the light rum after
about 5 minutes cooking time
When the bananas have
become light golden and glazed, sprinkle with the white
sugar and pour on the 151 rum
Ignite, keeping a lid or
some foil handy to dampen the flame if it gets out of con-
trol.
To serve, place the scoops of ice cream in large shallow
dessert dishes and place a banana alongside each, top-
ping it with sauce
