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4 large scoop rich vanilla or coffee ice cream
10 ripe finger bananas or 4 regular size bananas
1/4 cup butter or margarine
1/4 cup piloncillo or brown sugar
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons coffee-flavored liqueur
1/4 cup golden rum
Place 1 scoop ice cream in each of 4 dessert dishes; put into freezer.
Just before serving, peel bananas; cut lengthwise into halves. If using regular
bananas, cut each half crosswise into thirds. Melt butter in 10-inch skillet
over medium-high heat. Stir in piloncillo; add orange juice and lime juice.
Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
Add bananas to sauce; cook, turning gently, just to heat through and coat with
sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
Heat rum in small saucepan over low heat just until barely warm to touch,
about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture;
immediately ignite with long match. Stir with long-handled spoon until flames
subside.
Place warm bananas around ice cream; spoon sauce over top.
Serve immediately.
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