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This spectacular dish is quite dangerous, so be careful when lighting the liquor. Also, don't skimp on the rum without adding another liquid to balance it out: without enough liquid the sauce can turn into a chewy caramel. However, those dangers aside this is a quick, elegant dessert that can be made from ingredients we usually have around.

2 tbs. unsalted butter
¼ c. dark brown sugar
¼ tsp. ground allspice
½ tsp. freshly ground nutmeg
1 tbs. banana liqueur
2 under ripe bananas, sliced in half lengthwise
¼ c. dark rum
½ tsp. finely grated orange zest

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream

Original recipe

Daniel's panacea for sore throats and colds. It's healing properties are debatable, but it is comforting and warm.

2 C Apple Juice
1/4 C Orange Juice
1/3 C Rum
1 tsp. Cinnamon
Heat ingredients together in saucepan...serve hot!