Flambeed Tropical Fruit
|Fresh mango/1 can, 15 ounces mango slices in light syrup||1|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Minced ginger||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Firm ripe bananas||2 , peeled, halved lengthwise and cut diagonally into 1 inch pieces|
|Cognac||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Pint|
|Chopped crystallized ginger||1 Tablespoon, chopped|
1. Peel the mango and cut the meat from the pit (or drain canned mango); cut the meat into 1/2-inch-wide strips. In a wide frying pan, melt the butter over medium heat with the brown sugar, ginger, and allspice. When the butter is melted and the mixture begins to bubble, add the bananas and mango slices and stir gently to coat the fruit with sauce. Cook for 1 minute.
2. Measure the cognac into a small heatproof bowl and microwave it for 5 seconds or place it in a small pan and heat it over high heat until bubbly. Add to the frying pan, light with a long-handled match, and spoon the liqueur over the fruit until the flames die. Scoop the ice cream into serving dishes and top each serving with some fruit mixture and a sprinkling of crystallized ginger.