2 tablespoons brown sugar
1 tablespoon butter
3 bananas, sliced
1 ounce or 2 tablespoons dark rum
1 pint vanilla ice cream
1/2 cup macadamia nuts, coarsely chopped
Pineapple-rum caramel, recipe follows
1/2 cup pineapple juice
1 cup brown sugar
1/4 cup water
3 tablespoons unsalted butter
2 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
The Pineapple-Rum Caramel can be prepared up to 3 days ahead by refrigerating after making and gently reheating before use.
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