Bananas Foster Made with Summer’s Nectarines and Purchased Ice Cream
Sun-kissed juicy nectarines replace bananas in this summery take on the classic New Orleans dessert, Bananas Foster. Dulce de Leche ice cream intensifies the caramel notes and compliments the fruit beautifully. It would also be delicious made with peaches or pineapple.
- 1 tablespoon unsalted butter
- 2 tablespoons firmly packed dark brown sugar
- 2 nectarines, each cut off pit into 7 wedges
- 1 tablespoon dark rum
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- Dulce de Leche ice cream, firmly frozen
- Chopped toasted pecans
- Melt butter and sugar in a medium nonstick skillet over medium heat, stirring often. Add nectarines, rum, lemon juice, spices and salt and sauté 1 minute. Cool to lukewarm, about 4 minutes.
- Spoon 1 scoop of ice cream into each of 2 parfait glasses or bowls. Spoon some nectarines and sauce over. Top with another scoop of ice cream. Spoon remaining nectarines and sauce over. Sprinkle with pecans and serve immediately.
- Be sure to keep the ice cream frozen right up until serving time. It’s best to cool the sautéed nectarines for few minutes so as not to melt the ice cream.
Image: Sarah Tenaglia