Caramelized Banana with Rum Sauce

Ingredients

• Banana

  Raw

  1 medium or 118g

• Vanilla ice creams

  Breyers, no sugar added

  1 serving 1/2 cup or 69g

• Brown sugar

  2 tsp packed or 9g

• Butter

  Unsalted

  2 tsp or 9g

• Rum

  Alcoholic beverage, distilled, 80 proof

  1 fl oz or 28g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Mixed nuts

  Nuts, dry roasted, with peanuts, without salt added

  2 tbsp or 17g

• Water

  Plain, clean water

  ⅔ tbsp or 10g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

Directions

1. Halve banana lengthwise, then crosswise. Freshly grate nutmeg. Slice or chop toasted nuts.
2. Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saut banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to saut, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
3. Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
4. Serve banana hot, sprinkled with nuts.

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