Ingredients

Makes 4 servings

　　6 tablespoons (3/4 stick) unsalted butter

　　1/2 cup dark brown sugar

　　1 mango, peeled, pitted, and cut into 1/2-inch dice

　　1/4 pineapple, peeled, cored, and cut into 1/2-inch dice

　　3 bananas, peeled and quartered (cut in half both lengthwise and crosswise)

　　1/4 cup Meyers dark rum

　　1/2 cup heavy cream

　　1/2 teaspoon coconut extract

　　1 tablespoon sugar

　　1 pint vanilla ice cream

　　12 vanilla wafer cookies

　　

Step 1

In heavy, 12-inch skillet over moderately high heat, melt 4 tablespoons butter and brown sugar, stirring, until sugar dissolves, about 4 minutes. Add mango and pineapple and sauté until coated with butter, about 1 minute. Add bananas and sauté until coated with butter, about 1 minute.

　　

Step 2

Pour rum into pan, but do not stir into sauce. Allow rum to heat, about 1 minute, then tilt pan away from you and use long match to carefully ignite sauce. Let sauce burn, swirling skillet to prolong flame, until it dies out, about 1 to 2 minutes. Using slotted spoon, remove bananas from pan, place, cut side up, on plate, and sprinkle with sugar.

　　

Step 3

Pour cream and coconut extract into pan and bring to boil. Reduce heat and simmer, uncovered, until thickened, about 3 to 4 minutes. Keep warm.

　　

Step 4

In large, nonstick skillet over moderately high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas, cut side down, and sauté until golden brown, about 4 to 5 minutes. Remove from heat.

　　

Step 5

Into each of 4 chilled bowls, scoop 1/3 cup ice cream. Place 3 pieces banana in each bowl. Divide mango and pineapple among bowls. Spoon sauce over fruit and garnish with wafer cookies if desired. Serve immediately.